Spanish Chicken and Rice Soup

Campbell's Spanish Chicken and Rice Soup Recipe

Warm up with a bowl of this comforting chicken soup that gets kicked up flavor from chicken thighs, crushed red pepper, tomatoes, green olives and saffron yellow rice.

At a glance


15 min.


1 hr. 5 min.



Servings: 2 1/4 cups each

Cook: 50 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into cubes
2 large onions, chopped (about 2 cups)
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
14 1/2 ounces (1 can) diced tomatoes, undrained
1/2 cup pitted green olive, sliced
5 ounces (1 package) saffron rice yellow rice mix with seasoning
1/4 cup shredded fresh basil leaves, for garnish
2 tablespoons additional shredded basil leaves, for garnish

How to Make It

  • 1

    Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the saucepot with a slotted spoon and set aside.

  • 2

    Add the remaining oil to the saucepot and reduce the heat to medium. Add the onions, garlic and red pepper and cook for 3 minutes.

  • 3

    Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

  • 4

    Stir in the rice and olives. Return the chicken to the saucepot. Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender. Stir in the basil. Garnish with additional basil, if desired.

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  • Helper: To shred fresh basil, select leaves that are not bruised or wilted. Stack the leaves and roll up. Slice with a sharp knife into very thin strips.
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