Spanish Chicken Soup


(2 votes) 4 2

This is a hearty, family-pleasing soup, that is very easy and quick to make.

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  • 1 whole boneless chicken breast
  • 1 tsp. seasoned salt
  • 2 qt. chicken broth
  • 1 can stewed tomatoes
  • 1 can black beans, rinsed
  • 1 bag frozen sliced carrots
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 box spanish rice a roni, contents divided - see directions

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Season chicken with seasoned salt, and bake at 350 degreesĀ until cooked through. In the meantime, put broth, tomatoes, carrots, onion, celery, and black beans in a large pot and simmer. Brown rice and vermicelli as directed on the box, but do not add water. Add browned mixture directly into pot of broth and veggies. Add flavor packet and 2 cups of water to pot. Bring to a boil, then reduce heat to simmer. Cut cooked chicken into bite sized pieces, and add to pot. Simmer for about 1/2 hour. If soup is too thick add more water or stock.Add a good loaf of bread and this makes a nice meal. This soup freezes very well, so make a big batch. This is also good with red beans and corn. It's your soup, be creative!

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