Chicken Tomato Rice Soup Recipe Recipe 425

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 TOMATO RICE SOUP RECIPE RECIPE - (4.2/5)

Steps:

• 1. In a medium skillet sauté the Onions in the Olive Oil until tender. Then add them to the slow cooker. 2. Next add the Tomato Juice, Chicken, Roasted Red Pepper, Canned Tomatoes, Montreal Chicken Spice and Pepper to the slow cooker and stir all ingredients together. 3. Set the slow cooker on low for 4-6 hours. Continue to stir the Soup as it cooks every hour or so. The newer slow cookers cook differently than the older models so look for the soup to be bubbly-not boiling and the Chicken to be cooked. 4. When the Soup is done, stir in the cooked Rice and continue to cook for another 15-20 minutes. Recipe By: Hot Dish Homemaker

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

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.

TOMATO CHICKEN AND RICE

Steps:

• Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
• In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
• Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
• Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
• Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
• Remove the lid from the chicken and allow sauce to reduce as it simmers.
• When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
• When the rice is at your desired texture the dish is ready to serve.