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Tomato Chicken Rice Soup
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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
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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |