CHICKEN TOMATO RICE SOUP RECIPE RECIPE - (4.2/5)
Provided by KeyIngredient
Number Of Ingredients 9
Steps:
- 1. In a medium skillet sauté the Onions in the Olive Oil until tender. Then add them to the slow cooker. 2. Next add the Tomato Juice, Chicken, Roasted Red Pepper, Canned Tomatoes, Montreal Chicken Spice and Pepper to the slow cooker and stir all ingredients together. 3. Set the slow cooker on low for 4-6 hours. Continue to stir the Soup as it cooks every hour or so. The newer slow cookers cook differently than the older models so look for the soup to be bubbly-not boiling and the Chicken to be cooked. 4. When the Soup is done, stir in the cooked Rice and continue to cook for another 15-20 minutes. Recipe By: Hot Dish Homemaker
TOMATO RICE SOUP
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in the basil, and serve.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
TOMATO CHICKEN RICE SOUP
"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
Time 1h
Yield 7 servings.
Number Of Ingredients 16
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, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN AND RICE SOUP
Provided by Nancy Fuller
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
- For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.
ZESTY CHICKEN SOUP WITH TOMATOES AND RICE
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.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
20-MINUTE BASIL, CHICKEN & TOMATO RICE
Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium-high heat.
- Add chicken strips and cook until they are just done (4 to 6 minutes).
- Add onion, red pepper slices, and fresh garlic.
- Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
- Add water, tomatoes, and rice.
- Cover pan and continue cooking until mixture just comes to a boil.
- Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
- Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g
CHICKEN AND TOMATO RICE SOUP
Make and share this Chicken and Tomato Rice Soup recipe from Food.com.
Provided by dmanmont
Categories Clear Soup
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat pressure cooker on the Brown setting.
- Dice chicken into bite-size pieces.
- Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
- Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
- Stir in the rice, and pour in the stock and tomatoes.
- Season with salt and pepper to taste.
- Lock lid in place, and cook on HIGH for 8 minutes.
- Reduce the pressure with the quick-release method, and carefully remove the lid.
- Add the parsley, adjust seasoning if needed and serve.
Nutrition Facts : Calories 369.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 77.4, Sodium 984.2, Carbohydrate 41.5, Fiber 3.7, Sugar 8.6, Protein 32.3
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