Recipe: Chicken Tomato Basil Rice Soup

Chicken Tomato Basil Rice Soup

1 teaspoon vegetable oil
1 medium onion, chopped
1 medium carrot, thinly sliced
2 celery ribs, thinly sliced
3 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces
2 cans (14-1/2-ounce each) no salt added stewed tomatoes, undrained*
1 (14-1/2-ounce) can low-sodium chicken broth
1 (6-ounce) can no salt added tomato paste
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/2 to 1 teaspoon ground black pepper
1/2 teaspoon salt
3 cups hot cooked rice (cooked without salt or fat)
Fresh basil for garnish

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 1/2 cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.

Servings: 6
Source: USA Rice Federation