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Tomato Chicken Rice Soup Recipe
Tomato Chicken Rice Soup Recipe photo by Taste of Home
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Tomato Chicken Rice Soup Recipe

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4.5 4 5
Publisher Photo
"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 7 servings

Ingredients

  • 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

Nutritional Facts

1-1/2 cup: 197 calories, 3g fat (1g saturated fat), 34mg cholesterol, 682mg sodium, 25g carbohydrate (0 sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Directions

  1. 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.
Originally published as Tomato Chicken Rice Soup in Light & Tasty December/January 2005, p63


Reviews for Tomato Chicken Rice Soup

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
summerpls User ID: 4246258 66928
Reviewed Nov. 11, 2013

"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."

MY REVIEW
Mrs_T User ID: 941931 66993
Reviewed Jan. 25, 2012

"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 REVIEW
nepraus User ID: 5394292 66991
Reviewed Dec. 12, 2010

"My question also, how do you brown flour?"

MY REVIEW
badgergirl User ID: 2400926 79858
Reviewed Apr. 16, 2008

"what does it mean to "brown flour"?? is there supposed to be some oil or butter there too?"

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