Chicken Tomato Basil Rice Soup

A blend of skinless cubed chicken, rice, chopped onions, carrots, celery, garlic, fresh bail leaves, parsley, in a base of stewed tomamtoes, low sodium broth and tomato paste, garnished with basil leaves.

Prep Time:

-

Total Time:

-

Serves:

6

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Ingredients

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product-img
White Rice

Instructions

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  • Prepare rice according to package directions.

  • Heat oil in Dutch oven over medium-high heat until hot; add onion, carrot, celery and garlic.

  • Cook and stir 3 to 5 minutes or until onion is tender

  • Add chicken; cook and stir 2 to 3 minutes or until pieces are light brown on all sides.

  • Add tomatoes and juice, broth, tomato paste, basil, parsley, pepper and salt.

  • Bring to a boil. Reduce heat to low; simmer 30 minutes.

  • Just before serving place ½ cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.


Tags

Poultry
Lunch
Dinner
Mexican
Main Dish
46-60 Minutes
Soup/Stew
Mahatma® Rice
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