Best 3 Tomato Chicken Rice Soup Recipes

Welcome to the exciting world of tomato chicken rice soup, a dish that promises to tantalize your taste buds and warm your soul. This flavorful soup is a delightful blend of savory tomatoes, succulent chicken, fluffy rice, and a symphony of aromatic herbs and spices. Whether you're looking for a comforting meal on a chilly evening or a satisfying lunch that's easy to prepare, tomato chicken rice soup is the perfect choice. Let's venture into the delicious realm of flavors as we explore the best recipes for this classic soup.

Check out the recipes below so you can choose the best recipe for yourself!

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 tomatoes: Rip tomatoes have a sweeter, more intense flavor that will make your soup taste better.
Roast your vegetables before adding them to the soup: Roasting the vegetables will caramelize them, giving them a deeper flavor.
Use a good quality chicken broth: The chicken broth is the base of your soup, so it's important to use a good quality broth. Look for a broth that is made with real chicken and has a rich flavor.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.
Let your soup cool slightly before serving: This will allow the flavors to meld together and develop.

Conclusion:

Tomato chicken rice soup is a delicious, easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover chicken. This soup is packed with flavor and nutrients, and it is sure to please everyone at your table. Give this recipe a try next time you are looking for a warm and comforting meal.