Description
This comforting chicken and rice soup is a perfect meal for chilly days.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion (finely chopped)
- 1 carrot (peeled and finely diced)
- 2 cloves garlic (minced)
- ½ tsp paprika
- ½ tsp dried oregano
- 1 can diced tomatoes (with juices, 28oz can)
- 4 cups chicken broth
- 1 cup water
- ⅔ cup long-grain white rice (uncooked)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp chopped fresh basil (optional)
Instructions
- Heat extra virgin olive oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Stir in the garlic, paprika, and oregano and cook for 30 seconds.
- Add the diced tomatoes, broth, water, tomato paste, salt, and pepper. Stir well to combine.
- Stir in the rice and bring the soup to a gentle boil. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the rice is tender and the soup thickens.
- Taste and adjust seasoning as needed. Stir in the basil just before serving if desired.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust the amount of rice according to desired thickness of the soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg