Traditional Spanish Rice Soup | Easy One-Pan Heartwarming Recipe
This Traditional Spanish Rice Soup is one of Spain´s most heartwarming dishes. It´s loaded with flavors, easy to make and comes together in about 40 minutes. The ideal dish for the cooler weather, as it warms your soul and fills your tummy with so much goodness.
To make this soup, I used Spanish Round Rice, but you can use any style of rice you like. However, you will probably have to add in less broth when making the soup, as round rice soaks up more liquid than other styles of rice.
The rice I used took 18 minutes to fully cook through. Make sure to check the package instructions on the rice you are using so you don´t overcook the rice.
TIPS & TRICKS to Make this Recipe: I topped off the soup with some chopped up hardboiled eggs, which is very traditional. But you can also add in some shredded chicken, sauteed shrimp or even tofu to veganize the recipe.
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Watch the Video Below on How to Make this Spanish Rice Soup
Traditional Spanish Rice Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion finey diced
- 1 carrot finely chopped (peeled)
- 4 cloves garlic roughly chopped
- 1 cup uncooked round rice 220 grams
- 1 1/4 cup canned chickpeas (drained & rinsed) 200 grams
- 6 1/2 cups vegetable broth 1.5 liters
- 1/4 tsp saffron threads .17 grams
- 1 sprig fresh rosemary
- 2 cage-free organic eggs
- pinch sea salt
- dash black pepper
- handful finely chopped parsley
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 1/2 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium
While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit there between 11 to 12 minutes to get perfectly hardboiled eggs
After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat
Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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