Healing Spanish Chicken Soup
A warm and cozy soup filled with nourishing ingredients and vibrant flavors, perfect for any occasion.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or avocado oil for high heat
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large carrot, diced
- 1 medium zucchini, diced (or any seasonal veggie you prefer)
- 1 pound boneless skinless chicken breasts (or thighs for richer flavor)
- 4 cups chicken broth (low-sodium recommended)
- 1 can diced tomatoes (14 oz; or use fresh tomatoes when in season)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish (or cilantro for a distinct taste)
Instructions
Preparation
- In a large pot over medium heat, add the olive oil. Once hot, toss in the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, red bell pepper, and carrot, cooking for an additional 3-4 minutes until they start to soften.
- Add the zucchini and chopped chicken breasts, cooking until the chicken is lightly browned on all sides, indicated by golden brown edges.
- Pour in the chicken broth and diced tomatoes, followed by the smoked paprika, cumin, salt, and pepper. Bring to a simmer and cover.
- Let it simmer for about 20 minutes, ensuring the chicken cooks through and absorbs all those flavorful spices.
- Once cooked, shred the chicken using two forks and return it to the pot. Stir to combine everything, allowing those delicious flavors to meld together.
- Serve hot, garnished with freshly chopped parsley.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove and add a splash of broth or water if needed to revive its luscious texture. Let the soup rest for about 10 minutes before serving to allow the flavors to meld beautifully.