Name: Chicken Rice Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 7 servings
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

This hearty chicken, rice and tomato soup is a flavorful way to use up leftover chicken. Pair it with a green salad and crusty bread for a simple yet satisfying meal.

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

Instructions

1 Brown the flour

2 In a small nonstick skillet, brown the flour over medium-high heat, then set it aside.

3 Saute the vegetables

4 In a Dutch oven, saute the onion, green pepper, celery and green onions in the oil until they're tender. Add the minced garlic, and cook one minute longer.

5 Add the remaining ingredients and simmer

6 Stir in the flour until it's blended. Stir in the chicken broth, the cooked rice and chicken, tomatoes, oregano, thyme, bay leaf and salt, and bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 minutes. Discard the bay leaf and serve.