Spanish Chicken Soup
A hearty Spanish Chicken Soup loaded with tender chicken, rice, garlic, tomatoes, and fresh cilantro. Bursting with flavor and ready in 40 minutes, this dish is perfect for a comforting meal.
4 Servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 medium garlic cloves minced
- ½ cup fresh cilantro chopped
- 14.5 ounces canned whole peeled tomatoes with their juice
- 1 cup rice
- 2 tablespoons taco seasoning
- 8 cups chicken broth
- 2 cups cooked diced chicken
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Prepare the Base:
- Heat a deep saucepan or soup pot over medium-high heat. Add the butter and olive oil, allowing the butter to melt completely. Incorporate the chopped onion and celery, stirring frequently until the onion becomes tender and translucent. Avoid browning the onion for a milder flavor.
Add Aromatics:
- Stir in the minced garlic and cook for approximately one minute, ensuring the garlic releases its aroma but does not burn.
Incorporate Tomatoes and Herbs:
- Add the canned whole tomatoes along with their juice and the chopped cilantro. Cook for 2-3 minutes, stirring occasionally, and use a spoon to break the tomatoes into smaller pieces.
Combine Remaining Ingredients:
- Introduce the rice, taco seasoning, chicken broth, cooked chicken, salt, and pepper to the pot. Stir all components thoroughly to ensure even seasoning and distribution.
Cook the Soup:
- Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes, allowing the rice to cook fully and absorb the flavors of the broth.
Serve:
- Ladle the soup into individual bowls and garnish with additional cilantro, if desired. Serve immediately and enjoy its warm, hearty flavors.
Notes
To make this soup gluten-free, ensure the taco seasoning used is certified gluten-free. Most pre-packaged seasonings may contain gluten as a filler. Additionally, double-check that the chicken broth is gluten-free.