Week 278: Spanish Chicken Rice Soup

Happy Thursday!!

As we enter the spring soup season, it becomes readily apparent what soups I must include on 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, APRIL 22nd is SPANISH CHICKEN RICE SOUP & SPANISH CHICKEN RICE SOUP. 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 ROASTED RED PEPPER BREAD. This bread is beautifully braided and blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. It tastes great with this soup and is also delicious as breakfast toasted with a fried egg on top the next morning!!