Description
Discover how to make Healing Spanish Chicken Soup naturally. Boost your health with this delicious recipe today!
Ingredients
Scale
- 2 tablespoons olive oil (preferably Spanish extra virgin)
- 1 whole chicken (3–4 pounds), cut into 8 pieces
- 2 large onions, diced (about 2 cups)
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 1 red bell pepper, diced
- 2 medium potatoes, cubed (about 2 cups)
- 1 teaspoon smoked Spanish paprika
- 1/4 teaspoon saffron threads
- 1/2 teaspoon turmeric powder
- 1 bay leaf
- 8 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/3 cup Spanish green olives, pitted (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken Season chicken pieces generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken pieces in batches (don’t crowd the pan) and brown thoroughly on all sides, about 5-6 minutes per side. The gorgeous golden crust you’re developing isn’t just for looks—it’s pure flavor! Transfer browned chicken to a plate and set aside.
- Step 2: Build the Aromatic Base In the same pot with the flavorful chicken drippings, add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Now incorporate your carrots, celery, and bell pepper, cooking for another 5 minutes until they begin to soften. The vegetables will absorb all those wonderful chicken flavors left in the pot.
- Step 3: Incorporate Spices and Liquids Sprinkle in the paprika, saffron threads, and turmeric, stirring constantly for 30-45 seconds to bloom the spices. Pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—that’s concentrated flavor! Add the remaining broth, bay leaf, and return the browned chicken to the pot. Bring everything to a gentle boil, then reduce heat to maintain a simmer.
- Step 4: Simmer to Perfection Add the cubed potatoes to the pot. Cover partially and simmer for 45-60 minutes, or until the chicken is fall-off-the-bone tender and the potatoes are cooked through. Occasionally skim any foam that rises to the surface to ensure a clear, beautiful broth. Your kitchen will be filled with the most amazing aroma as your **Healing Spanish Chicken Soup** develops its rich flavors.
- Step 5: Finish and Serve Remove the chicken pieces and shred the meat, discarding bones and skin. Return the shredded chicken to the pot along with the green olives (if using), fresh parsley, and lemon juice. Simmer for an additional 5 minutes to marry the flavors. Taste and adjust seasoning with salt and pepper as needed. Serve your **Healing Spanish Chicken Soup** in warm bowls, garnished with fresh cilantro.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg