I’ve been making this soup for several years now. I first saw Rachael Ray make it on one of her cooking shows, and I knew I had to give it a try. I’m so glad I did because it’s become one of our favorites.
Over the years, I’ve made it during Lent to share with members of my former church at our Soup Wednesdays. It was always a hit! In fact, this past Lent, there were enough leftovers that I was able to send a couple of people home with some to enjoy later.
One of the things I love most about this soup is that it uses orzo instead of traditional egg noodles. Orzo looks a lot like rice, but it’s actually a small pasta, and it gives the soup such a wonderful texture. I also love the addition of black beans, which make the soup even more hearty and filling.
Spanish Style Chicken Noodle Soup
Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO) or avocado oil
- 3 celery ribs, chopped
- 2 medium-sized carrots, chopped
- 1 large onion, chopped
- 1 to 2 tablespoons (about a palmful) of chili powder
- 1 bay leaf; use fresh if available
- Salt and freshly ground black pepper
- 1 & 1/2 quarts (6 cups) of chicken stock
- 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
- 2 (14-ounce) cans of diced tomatoes or 1 28-ounce can of diced tomatoes
- 1 cup corn, frozen or fresh
- 1 (15-ounce) can of black beans, rinsed
- 1/2 pound orzo pasta
Directions
- Put all of the ingredients except for the orzo pasta in the crockpot.
- Cook on low for 8 hours.
- Half an hour before serving, put the orzo pasta in the soup so it can cook.
- Serve.
This post has been linked up to Colleen’s Kitchen Recipe Swap, Delicious Dishes, and Tempt My Tummy.
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