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–+ servings

Chicken Tomato Rice Soup

A hearty and comforting soup made with tender chicken, flavorful tomatoes, and wholesome rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Main Ingredients
  • 1 pound boneless chicken breast cut into bite-sized pieces
  • 4 cups chicken broth low-sodium preferred
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup uncooked rice white or brown
  • 1 cup frozen peas optional

Method
 

Prepare the Soup Base
  1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add minced garlic, thyme, basil, salt, and pepper. Cook for another minute until fragrant.
Cook the Chicken
  1. Add the chicken pieces to the pot and cook until browned, about 5-7 minutes.
Add Liquids and Rice
  1. Pour in the chicken broth and add the diced tomatoes. Bring to a boil.
  2. Stir in the uncooked rice, reduce heat to low, and cover. Simmer for 20 minutes or until rice is cooked.
Finish the Soup
  1. If using, stir in the frozen peas and cook for an additional 5 minutes.
  2. Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 8gSaturated Fat: 1.5gFiber: 2gSugar: 3g

Notes

This soup can be stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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