TOMATO & CHICKEN RICE SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tomato & Chicken Rice Soup image

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.

Provided by Tammy Raynes

Categories     Chicken Soups

Time 50m

Number Of Ingredients 16

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

Steps:

  • 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.

There are no comments yet!