Tomato Chicken Rice Soup
Total TimePrep: 20 min. Cook: 40 min.
- 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.
Nutrition Facts1-1/2 cups: 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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!
Dec 12, 2010
My question also, how do you brown flour?
Apr 16, 2008
what does it mean to "brown flour"?? is there supposed to be some oil or butter there too?