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.
Key Ingredients & Cookware I used in this Recipe:
SPANISH ROUND RICE
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Rice Soup
Traditional Spanish Rice Soup
Ingredients
- 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
Instructions
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Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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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
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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
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After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat
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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!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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01 . Feb . 2023What about adding potatoes to this dish?
Spain on a Fork
You can add them if you like, just cut them into small cubes and add with the broth 🙂 Much love
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24 . May . 2022Ben Alexander
Si quieres añadir pollo, lo harías freír un poco en el principio, retirarlo, y añadirlo después del romero, o simplemente añadirlo después del romero.
(I’m practicing my Spanish here, so my message may sound weird :P)
22 . Dec . 2021Spain on a Fork
I would add the chicken cut into small pieces once you add the rosemary :
22 . Dec . 2021Yo agregaría el pollo cortado en trozos pequeños una vez que agregue el romero:
Tina Avilés
14 . Dec . 2021Hi, love your recipes as they remind me of foods I used to eat as a child growing up in Ecuador.
However they seem to be mostly vegetarian and high in carbohydrates, and I have been on a weight loss plan, NOOM. By the way I wrote my comment in Spanish but your system erased it!
Why no recipes with chicken or beef? I did see one with fish and shrimp, but I don’t eat shellfish, and no pork.
Summer has begun here in Sydney, Australia! So more salads and BBQ meats!
Warm regards, Tina
Spain on a Fork
I am a pescatarian 🙂 you will find a ton of summer dishes on the blog, much love!
16 . Dec . 2021Tina Avilés
Hola! Dime, porqué no pones recetas con pollo, carne de res o de borrego?
14 . Dec . 2021Me gustan tus recetas pero son todas vegetarianas y altas en carbohidratos y estoy en plan de rebaja de peso.
Acá en Australia estamos entrando al verano y tiempo de calor así que más ensaladas con carnes en la barbacoa!
Saludos desde Sydney!
Tina Avilés
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14 . Dec . 2021Leisa Marie
13 . Dec . 2021I watched this afternoon, immediately went to the kitchen and prepared for supper! What amazing depth of flavor in this soup! I didn’t have saffron threads, so substituted turmeric. I used pan seared tofu, but I can see how great chicken or pork would be for a meat eater. Really loved this and we will have again soon! Soup weather is here in southern USA and this is a good recipe to have on hand! Thank you so much for quality recipes and fantastic YouTube content! Merry Christmas!
Spain on a Fork
So happy to hear that Leisa! Happy holidays 🙂 much love
14 . Dec . 2021DavidF
13 . Dec . 2021Looks so comforting, fragrant, and inviting. Your creations at SOAF never cease to amaze, Albert.
Spain on a Fork
I appreciate the comment! Much love 🙂
13 . Dec . 2021Steve
I noticed that you often use a liquid measuring cup when you are measuring solid ingredients – in this case the rice. Is there a reason for this? Most chefs that I’ve seen suggest that liquid and dry measuring cups measure differently.
13 . Dec . 2021Spain on a Fork
This is the way I have always done it 🙂 much love
13 . Dec . 2021