Tomato Chicken Rice Soup recipe

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Ingredients

6 cups water, or as needed
1 cup uncooked white rice
1 small onion, chopped
2 tablespoons chicken bouillon granules
1 tablespoon dried parsley
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans stewed tomatoes
1 (10.5 ounce) can condensed chicken rice soup

Nutrition Info

121.2 calories
carbohydrate: 26.4 g
cholesterol: 0.3 mg
fat: 0.6 g
fiber: 1.6 g
protein: 3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 535.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil, reduce heat and simmer until rice is tender, about 20 minutes.

  2. Stir tomatoes and chicken rice soup into rice mixture, return to a boil. Thin soup with water as desired.

Recipe Yield

12 cups

Recipe Note

This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it.

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