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Tomato Chicken Rice Soup Recipe

Tomato Chicken Rice Soup Recipe

"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. YIELD:7 servings


  • 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


  • 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.

Nutritional Facts

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

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.