Best 3 Tomato Chicken Rice Soup Recipes

Indulge in a delightful culinary adventure with our collection of tomato chicken rice soup recipes, a symphony of flavors that will tantalize your taste buds and warm your soul. These recipes offer a diverse range of options, from classic comfort food to innovative fusion dishes, ensuring something for every palate. Whether you prefer a rich and hearty broth, a light and tangy broth, or a creamy and indulgent broth, you'll find the perfect recipe here. With simple, step-by-step instructions and a treasure trove of cooking tips, these recipes guarantee a delightful and hassle-free cooking experience. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

TOMATO CHICKEN RICE SOUP

Tomato Chicken Rice Soup 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

Time 1h

Yield 7 servings.

Number Of Ingredients 16

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

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

TOMATO CHICKEN RICE SOUP

Tomato Chicken Rice Soup image

This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it.

Provided by bwagstaff

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

6 cups water, or as needed
1 cup uncooked white rice
1 small onion, chopped
2 tablespoons chicken bouillon granules
1 tablespoon dried parsley
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans stewed tomatoes
1 (10.5 ounce) can condensed chicken rice soup

Steps:

Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 26.4 g, Cholesterol 0.3 mg, Fat 0.6 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 535.9 mg, Sugar 4.3 g

TOMATO & CHICKEN RICE SOUP

Tomato & Chicken Rice Soup image

When my friend stops by for lunch, I fix some garlic toast and turn this soup into a complete meal. It's also a great way to cut back on calories and fat.

Provided by Tammy Raynes

Categories Chicken Soups

Time 50m

Number Of Ingredients 16

Ingredients

1/4 c all- purpose flour
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
3 green onions, chopped
2 tsp canola oil
3 clove garlic, minced
2 c water
2 can(s) (14.5-oz each) reduced-sodium chicken broth
2 c cooked brown rice
2 c cubed cooked chicken breast
1 can(s) (14.5-oz) diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
3/4 tsp salt

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.

Tips:

Use ripe, flavorful tomatoes. This will give your soup the best possible flavor. If you can't find ripe tomatoes, you can use canned tomatoes instead. Just be sure to drain them well and rinse them off before using.
Don't overcrowd the pot. If you add too much chicken or vegetables to the pot, it will be difficult for the soup to come to a boil and the ingredients will not cook evenly.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
Serve the soup hot. Tomato chicken rice soup is best served hot, with a dollop of sour cream or yogurt and a sprinkle of fresh herbs.

Conclusion:

Tomato chicken rice soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken or vegetables. So next time you're looking for a comforting and satisfying soup, give tomato chicken rice soup a try.