CHICKEN TOMATO RICE SOUP RECIPES

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TOMATO CHICKEN RICE SOUP RECIPE: HOW TO MAKE IT



Tomato Chicken Rice Soup Recipe: How to Make It image

"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."

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 7 servings.

Number Of Ingredients 16

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

Steps:

  • 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 Facts : Calories 197 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 682mg sodium, CarbohydrateContent 25g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE RECIPE - FOOD.COM



Zesty Chicken Soup with Tomatoes and Rice Recipe - Food.com image

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, chopped
1 1/4 kg chicken pieces (legs, thighs or wings)
salt & freshly ground black pepper
8 cups water
250 -300 g ripe tomatoes or 1 (400 g) can tomatoes, diced
3 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon turmeric
2 pale green squash or 2 zucchini, diced
1/2-3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
1/3 cup chopped parsley or 1/3 cup coriander
cayenne pepper

Steps:

  • Heat oil in a large, heavy soup pot or stew pan.
  • Add onion and saute over medium heat until golden.
  • Add chicken, sprinkle with salt and pepper and saute 7 minutes.
  • Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
  • Skim foam from surface.
  • Cover and simmer 45 minutes, skimming fat occasionally.
  • Add squash and cook for 10 minutes or until zucchini and chicken are tender.
  • In a separate saucepan, bring 4 cups water to a boil and add salt.
  • Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
  • Drain well.
  • Rinse with cold water if cooking it ahead, and drain well.

Nutrition Facts : Calories 577.5, FatContent 36.3, SaturatedFatContent 9.7, CholesterolContent 156.2, SodiumContent 159.3, CarbohydrateContent 19.6, FiberContent 2.1, SugarContent 3.7, ProteinContent 41.5

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