Name: Tomato Chicken Rice Soup
Prep time: 20 min
Cook time: 20 min
Yield: 7
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Chicken Rice Soup

1. 1/4 cup all-purpose flour -

2. 1 large onion, chopped -

3. 1 large green pepper, chopped -

4. 2 celery ribs, chopped -

5. 3 green onions, chopped -

6. 2 teaspoons canola oil -

7. 3 garlic cloves, minced -

8. 2 cups water -

9. 2 cans (14-1/2 ounces each) reduced-sodium chicken broth -

10. 2 cups cooked brown rice -

11. 2 cups cubed cooked chicken breast -

12. 1 can (14-1/2 ounces) diced tomatoes -

13. 1 teaspoon dried oregano -

14. 1 teaspoon dried thyme -

15. 1 bay leaf -

16. 3/4 teaspoon salt -

How to cook deliciously - Tomato Chicken Rice Soup

1. Stage

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.