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Tomato Chicken Rice Soup

1/4 cup all-purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
3 green onions, chopped
3 garlic cloves, minced
2 teaspoons canola oil
2 cups water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked brown rice
2 cups cubed cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon dried oregano

Printed from tasteofhome.com Oct 11, 2008

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Tomato Chicken Rice Soup cont.

1 teaspoon dried thyme
1 bay leaf
3/4 teaspoon salt

In a small nonstick skillet, brown flour over medium-high heat; set
aside. In a Dutch oven or soup kettle, saute the onion, green pepper,
celery , green onions and garlic in oil until tender; stir in flour
until blended. Stir in the remaining ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

Yield: 7 servings.