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tomato & chicken rice soup

(1 rating)
Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

When my friend stops by for lunch, I fix some garlic toast and turn this soup into a complete meal. It's also a great way to cut back on calories and fat.

(1 rating)
yield 7 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For tomato & chicken rice soup

  • 1/4 c
    all- purpose flour
  • 1 lg
    onion, chopped
  • 1 lg
    green pepper, chopped
  • 2
    celery ribs, chopped
  • 3
    green onions, chopped
  • 2 tsp
    canola oil
  • 3 clove
    garlic, minced
  • 2 c
    water
  • 2 can
    (14.5-oz each) reduced-sodium chicken broth
  • 2 c
    cooked brown rice
  • 2 c
    cubed cooked chicken breast
  • 1 can
    (14.5-oz) diced tomatoes
  • 1 tsp
    dried oregano
  • 1 tsp
    dried thyme
  • 1
    bay leaf
  • 3/4 tsp
    salt

How To Make tomato & chicken rice soup

  • 1
    In a small nonstick skillet, brown flour over medium high heat; set aside.
  • 2
    In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender.
  • 3
    Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil.
  • 4
    Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.
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