There are few things more comforting than the unassuming soup. There are also very few foods that are as versatile. Whether you’ve got meat, poultry, fish or veggies, you’ve got the makings for a good wholesome meal. Just about anything can be turned into a soup if you set your mind to it and leftovers are the perfect first choice for a soup-based face lift.
Such is the case with this dish. After making a huge batch of Spanish rice I realized that we would never finish it off and honestly I just wasn’t in the mood for it anymore. the logical conclusion was to jazz it up a bit and add a few extra flavors in for fun and a quick soup just sounded really good. this is what I came up with. A 100% Cooking by the seat of my Pants original.
Hope Y’All enjoy.
Chicken and Spanish Rice Soup with Chickpeas and Corn
Serving Size: 1
Amount Per Serving: Calories: 845Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 107mgSodium: 1259mgCarbohydrates: 98gFiber: 15gSugar: 23gProtein: 44g
What I would have done Differently had I thought of it at the time:
Next time I think I’m going to add some lime and a bit of chili powder, but all in all this is a keeper and a great way to use up some leftovers.
Feel free to play with the ingredient. If you want spicier, add some green chilies. If you want tangier, chop up a few tomatillos. Use some sazon for a different twist. Use beef or pork instead of chicken, or hey, if you”re vegetarian just add some whoppin’ big chinks of portabello mushroom or som barley. It’s still all good.
Links to other recipes like this:
- Aguado de gallina, from Laylita’s Recipies
- Chicken and Rice Soup
- Chicken and Rice Soup, from Annie’s Eats