Best 6 Chicken And Tomato Rice Soup Recipes

TOMATO CHICKEN RICE SOUP

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.

CHICKEN TOMATO RICE SOUP RECIPE RECIPE - (4.2/5)

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

CHICKEN AND TOMATO RICE SOUP

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.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

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.

TOMATO & CHICKEN RICE SOUP

Steps:

• 1. In a small nonstick skillet, brown flour over medium high heat; set aside.
• 2. In a Dutch oven, saute the onion, green pepper, celery and green onions in oil until tender.
• 3. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the remaining ingredients; bring to a boil.
• 4. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf.

CHICKEN-RICE CASSEROLE

Steps:

• Heat oven to 350°.
• Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.