Chicken Tomato and Rice Soup
Chicken Tomato and Rice Soup is so easy to throw together and such a cozy meal. It uses rotisserie chicken and passata to keep it simple, and a mirepoix, garlic, and oregano give it more flavor. It's a more hearty soup than a classic tomato soup, and just as cozy – bonus points for filling up the whole family.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced, 1 cup
- 1 stalk celery chopped, ½ cup
- 1 large carrot chopped, ½ cup
- 4 cloves garlic minced, 2 tbsp
- 25 oz passata
- 2 cups chicken broth
- ½ cup white rice rinsed
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3-4 lb rotisserie chicken
Instructions
- Warm a large pot or dutch oven over medium heat. Add olive oil, onion, carrot and celery. Cook, stirring frequently, for 10 minutes until very fragrant and beginning to soften.
- Add the garlic, oregano, salt and pepper. Cook for another 3 or 4 minutes.
- Pour in the passata and chicken broth, bring to a gentle boil over medium high heat.
- Add the uncooked rinsed rice. Simmer for 10 minutes on medium-low heat, stirring a few times.
- Stir in the cut up rotisserie chicken. Let that simmer in with everything for a few minutes until warmed through and the rice is finished cooking.
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Nutrition Estimate
Calories: 839kcal | Carbohydrates: 40g | Protein: 100g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 329mg | Sodium: 2262mg | Potassium: 936mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3465IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 4mg