Chicken Soup With Tomatoes And Rice Food

TOMATO CHICKEN RICE SOUP

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.

CHICKEN VEGETABLE SOUP WITH TOMATOES

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, chicken, marjoram, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.

CREAMY TOMATO, CHICKEN & RICE SOUP

Steps:

• Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper.
• Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
• Remove the soup from the heat and carefully blend until very smooth. This will take 2-3 minutes in the blender (or with a stick blender). Work in batches if necessary.
• Return the soup to the heat and add the cooked shredded chicken and rice then simmer for a further 5 minutes or until the chicken is piping hot.
• Take the soup off the heat and gently stir in the cream (you can add more or less depending on your taste). Taste and season again if required.
• Serve with an optional swirl of greek yoghurt and sprinkle of fresh dill.

CHICKEN AND TOMATO RICE SOUP

Steps:

• Pre-heat pressure cooker on the Brown setting.
• Dice chicken into bite-size pieces.
• Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
• Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
• Stir in the rice, and pour in the stock and tomatoes.
• Season with salt and pepper to taste.
• Lock lid in place, and cook on HIGH for 8 minutes.
• Reduce the pressure with the quick-release method, and carefully remove the lid.
• Add the parsley, adjust seasoning if needed and serve.

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE

Steps:

• Heat oil in a large, heavy soup pot or stew pan.
• Add onion and saute over medium heat until golden.
• Add chicken, sprinkle with salt and pepper and saute 7 minutes.
• Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
• Skim foam from surface.
• Cover and simmer 45 minutes, skimming fat occasionally.
• Add squash and cook for 10 minutes or until zucchini and chicken are tender.
• In a separate saucepan, bring 4 cups water to a boil and add salt.
• Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
• Drain well.
• Rinse with cold water if cooking it ahead, and drain well.

CHICKEN SOUP WITH TOMATOES AND RICE

Steps:

• in large pot heat oil. add onion, celery, green pepper and garlic. Saute 3-5 minutes.
• add tomatoes, broth, thyme and rice. bring to boil, reduce heat cover and simmer for 15 minutes.
• add chicken, simmer 5 minutes or until rice is tender.
• garnish with chopped parsely if desired.