Black Bean Chicken Rice Soup

READY IN: 1hr 15mins
Recipe by Dianes Kitchen

This is excellent comfort food on a brisk cold snowy day. This is a thick soup I put together with what i had in the kitchen one day. Too cold and snowy to run to the store. My husband liked it. Hopefully, you will, too. :) Side note: You can cook the chicken ahead of time and store in the refrigerator in the broth until you are ready to continue. Then, you only have about 30-40 minutes until you can enjoy your soup. :)

Top Review by JackieOhNo

I made this exactly as posted, and was rewarded with a very flavorful soup (and a lot of it, too)! It does take a bit of time so, I agree with Sydney Mike, that you can quicken this up by using precooked chicken and chicken stock. This is a great soup for a brisk day! Thanks for sharing. Made for Fall PAC 2011.

Ingredients Nutrition


  1. In Dutch oven, combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is tender, about one hour. Remove chicken; cool slightly. Cut into bite-size pieces. Remove bay leaves.
  2. Add chicken pieces and the rest of the ingredients to the pot, bring just to a boil then reduce to a simmer, uncovered. Cook for approximately one-half hour stirring occasionally.
  3. Serve with cheese.

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