Tomato & Chicken Rice Soup

Tammy Raynes

By
@Tammy_Raynes

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.


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Comments:

Serves:

7

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Quick & Easy