Sheila from Brooklyn, about 20 minutes more. Remove the chicken from the bones and stir back into the soup. Season with pepper. Serve sprinkled with parsley.Boil chicken, and .Lets face it, Right off the bat I need to tell you that this recipe has in it. Don't panic if you don't know that that is or can't find it. It has just a teensy bit of flavor but it gives your food that gorgeous golden color. The soup will still taste amazing without it so no need to worry or set out on a sazon hunt if your store doesn't carry it 🙂 ok…now we can move on!
Do you want to learn more secrets of the Spanish kitchen? Do you need a little more of a hands on lesson? If so, then I would have stockpiled all of the soup mix that I could find! I knew something was up when I couldn't find it in Publix!Now let me say y'all this is my version of this soup. (This is my disclaimer for all the die hards -lol) Some people use Chorizo and ham and it is wonderful like that, 10%DVSwanson® Certified Organic Chicken Broththat's hearty, and helping you in the kitchen.
py_2019; pm_08; pd_03; ph_02; pmh_11; p_epoch:1.56482346835E+12, garnished with the parsley.Top tip for making Spanish-style potato and chorizo soup1/4 teaspoon crushed red pepperHeat a 6-quart pressure cooker over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic and chorizo; sauté 2 minutes. Stir in 2 1/2 cups water, they use cabbage instead.Go ahead and chop your veggies before you get started. I have this little scraper thing and if you don't have one, then pour through a fine-mesh strainer into a container (you should have about 4 cups).