Tomato Chicken Rice Soup Recipe
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 celery ribs, chopped
- 3 green onions, chopped
- 2 teaspoons canola oil
- 3 garlic cloves, minced
- 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, saute the onion, green pepper, celery and green onions in oil until tender. Add garlic; cook 1 minute longer. 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Tomato Chicken Rice Soup
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Good recipe ? great flavours! I also did not use flour and did not thicken it as it was thick enough but if I was to thicken it I would use cornstarch. I also made my own broth from a leftover chicken we had the night before.
To answer the questions that have been asked, I would guess one just stirs the flour in the small nonstick skillet over medium-high heat until it becomes brown. I think this step is supposed to make the soup taste similar to chicken gumbo, and true gumbo begins with browned flour if I remember right. And yes, it usually includes something for fat or oil along with the flour, but since this is a light recipe this ingredient was not used.
However, that said, I must admit that I didn't brown the flour. In fact, I didn't even use the flour. I reserved a half cup of the water and combined it with 2 tablespoons cornstarch (the equivalent to 1/4 cup flour) and stirred it into the simmering soup at the end. It had the same effect of slightly thickening the soup.
Having said all that, I must add that the soup was absolutely delicious. My hubby and I both felt it was a "keeper" recipe. The only other thing I changed was to use 1 1/2 teaspoons Italian seasoning in place of the 1 tsp. oregano and 1 tsp. thyme. Italian seasoning contains both of those herbs and I just thought we would like it better. A wonderful soup!
My question also, how do you brown flour?
what does it mean to "brown flour"?? is there supposed to be some oil or butter there too?