Week 250: Spanish Chicken Rice Soup

Happy Thursday :-)

As we wind down the soup season for the spring, it is pretty apparent what soups we had to include on the last two menus.

This week's soup has become one of my most popular and it will be a perfect dinner for you to enjoy during this crazy springtime rush!! On the menu for TUESDAY, MAY 14th is SPANISH CHICKEN RICE SOUP and ITALIAN SUPERMARKET BREAD. My Spanish chicken rice soup is loaded with chicken, peppery chorizo, and flavorful rice in a delicious tomatoey broth.

The soup begins with sauteing chorizo, a mildly spicy smoked sausage made with pork, rich spices, & paprika. Next, diced carrots, onions, red bell peppers, and garlic are added along with Spanish paprika, a little crushed red pepper, and bay leaves.

Once the veggies are softened, diced tomatoes, shredded chicken and homemade chicken stock are incorporated and brought to a simmer. While waiting for the soup to simmer, we cook the Spanish rice and then add it to the soup. The soup is garnished with Spanish olives, shredded Manchego cheese, and fresh lemon juice and cilantro to add a salty, fresh bite!

The bread companion this week is my ITALIAN SUPERMARKET BREAD. Just like the name says ... it's a fresh loaf of bread that tastes like the loaves of Italian bread you used to be able to pick up from the supermarket. It has a crispy exterior with a nice chewy bite and is coated in sesame seeds. It is simple, but tastes anything but.