Print

Spanish Chicken and Rice Soup

a warm and hearty soup for winter
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5
Author Let's Talk Mommy

Ingredients

  • 1 pound chicken
  • 1 onion chopped
  • 1 clove crushed garlic
  • 1 6.8 oz package Spanish-style rice mix
  • 1 14.5 oz can Mexican-style stewed tomatoes
  • 2 8 oz cans tomato sauce
  • 4 1/2 cups water
  • 1 cup frozen peas
  • 2 celery sticks chopped

Instructions

  1. Dice chicken into small cubes and cook in frying pan with onion and garlic
  2. Add rice, stewed tomatoes, tomato sauce, peas, celery and water; bring to a boil.
  3. Reduce heat to low and simmer for 25 minutes
  4. Serve hot with crusty bread and grated mozzarella on top

Recipe Notes

Why not try something different and swirl a spoonful of creme fraiche on top.