Chicken Tomato Basil Rice Soup

Serves 6
2 Member Ratings

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Ingredients

1 cup Blue Ribbon® White Rice
1 tsp vegetable oil
1 onion, chopped
1 carrot, thinly sliced
2 ribs of celery, thinly sliced
3 each minced garlic
1 1/2 lbs boneless skinless chicken breast, cut into bite-size pieces
2 cans (14 1/2 oz.) no-salt added stewed tomatoes, undrained
1 can (14 1/2 oz.) low sodium chicken broth
1 can (6 oz.) no-salt added tomato paste
2 Tbsps fresh basil leaves, chopped
2 Tbsps parsley, chopped
1/2 tsp ground black pepper
1/2 tsp salt
fresh basil leaves, for garnish

Cooking Directions

* Canned whole tomatoes may be substituted.

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.