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Latin-Style Chicken Noodle Soup


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 5-6 ribs celery from the heart with leafy tops, chopped

  • 3-4 medium size carrots, chopped

  • 1 large onion, chopped

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 6 cups chicken stock

  • 1 can stewed tomatoes (28 ounces each)

  • 1 cup corn, frozen or freshly scraped from  the cob

  • 1 can black beans (15 ounces), rinsed

  • 1/2 pound orzo pasta

  • 1 pound chicken tenders or chicken cutlets, chopped

  • 4 scallions, thinly sliced

  • 2 cups blue or red corn tortilla chips, for garnish

  • 1 lime, cut into wedges


Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes. Add stock, stewed tomatoes, corn and black beans, then bring soup to a boil. Stir in orzo pasta, stir in chicken 3 minutes later and cook 5-6 minutes more.

Ladle soup into bowls and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to