Tomato & Chicken Rice Soup

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.


★★★★☆ 1 vote

20 Min
30 Min
Stove Top


  • 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
  • 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

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.

Printable Recipe Card

About Tomato & Chicken Rice Soup

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

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