Hearty Spanish Chicken Soup for Cold Weather

Who wants sooouuuppp???? Everyone loves soup, especially when there are a good five inches of crusty snow on the ground outside. Matt and I just bought season passes to a local ski area in the Snowy Range (yes, that’s really what the mountains are called). I’ve never been skiing or snowboarding before! Even typing out the word “skiing” makes me pause – two i’s? In a row? Is this Danish?

Understandably, I went on a soup kick this past week. In my cooking endeavors thus far, I’ve come to learn that you can go pretty much anywhere with soup so long as you have an onion, some garlic, a can or two of tomatoes, and some broth. Kale is always a welcome addition, of course.

Leftovers make for a good desk lunch!
Leftovers make for a good desk lunch.

Inspired by this hearty recipe, I ended up with the following Spanish-esque chicken soup. The unique mixture of spices makes the dish both sweet and savory. I’d say it serves 4, though you could always add more chicken if needed. Enjoy!


  • 2 large chicken breasts, cut into bitesize pieces (I thawed frozen ones)
  • 1 stalk celery
  • 4 carrots
  • 1 white or yellow onion
  • 1 cup fresh green beans, ends removed & cut into 1.5-inch pieces
  • 2 cloves garlic
  • 1 cup wild rice mix (you can also use white jasmine or basmati rice)
  • 4 cups chicken broth/stock
  • 28oz can whole tomatoes
  • 2 cups water
  • 2 tbsp olive oil
  • salt & pepper
  • 1 cinnamon stick
  • 1 tsp whole cumin seeds
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 2 bay leaves
Even in a tupperware, it looks pretty
Even in a tupperware, it looks pretty!


  • Coarsely chop the onion, garlic, celery, and carrots.
  • Warm the olive oil in a large pot over medium heat. Add the onion, garlic, and celery, alongside a couple pinches of salt & pepper. Saute, stirring frequently until softened.
  • Add the carrots and all 4 cups of the chicken broth. Stir and let simmer over medium heat. Once the liquid is boiling, turn heat to low and simmer, covered, for 40 minutes.
  • Pour in the can of tomatoes with its juices. Stir to add the chunks of raw chicken breasts and cut green beans.
  • Add in the wild rice mix with 2 cups of water.
  • Add all the spices (cinnamon, cumin, paprika, oregano, bay leaves) and bring the soup to a boil.
  • Lower the heat to a simmer and cover the soup once more. Simmer for another 45-60 minutes.
  • Remove the bay leaves and cinnamon stick. Check the soup for seasoning to add more salt if necessary.

Enjoy your yummy soup! If you end up making it, or get inspired by this recipe to make something else, I’d love to hear about it. Let me know how it goes!

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