Tomato Chicken & Rice Soup

This Tomato Chicken & Rice Soup is exactly what I make when I want something cozy, satisfying, and homemade without spending a whole hour in the kitchen. It’s simple, comforting, and comes together in one pot with a handful of easy ingredients.

The rice gets toasted in butter and olive oil with onion and garlic before the tomatoes and chicken stock go in, which gives it a slightly nuttier flavour and makes the whole soup even tastier. Once the rice is tender, all you have to do is stir in some shredded rotisserie chicken.

Finish it with a drizzle of olive oil and plenty of fresh basil or Italian parsley. It’s the kind of easy dinner that feels especially good at the end of a long day, but is quick enough to make whenever the craving hits.

Why You’ll Love this Soup:

• Quick and easy: It comes together in about 30 minutes, making it perfect for a weeknight.
• Rotisserie shortcut: Pre-cooked chicken cuts down on prep and cooking time, so this one gets to the table fast.
• Family-friendly: Super familiar flavours like rice, chicken, and tomatoes make this one a hit for kids too.
• The nostalgia: It has the savoury, comforting flavour of classic tomato soup, but with chicken and rice to make it even better.
• One-pot comfort: Everything cooks in the same pot, so you get a cozy dinner with very little cleanup.

Prep for Tomato Chicken & Rice Soup:

There’s not much to prep at all for this one!

• Dice the onion and mince up the garlic.
• Rinse and chop/tear your fresh herbs for garnish.
• Shred the rotisserie chicken.

How to Make Tomato Chicken & Rice Soup:

Step One:

Heat the olive oil and butter in a large pot over medium heat. Add the onion and sauté until softened and translucent, about 4 minutes.

Step Two:

Add the garlic and cook until fragrant, about 1 minute.

Step Three:

Add the rice and stir to coat in the butter and olive oil. Toast for 2-3 minutes, stirring until lightly golden.

Step Four:

Pour in the crushed tomatoes, chicken stock, and water. Increase the heat to high and bring to a bubble. Reduce the heat to low, partially cover, and simmer for about 15 minutes, or until the rice is tender, stirring occasionally.

Step Five:

Give it a taste and season to your liking. I added 1/2 tsp sugar to balance the acidity, along with a pinch of salt and a few cracks of black pepper.

Step Six:

Add the shredded chicken and stir to combine. Cook for another 2-3 minutes, just until the chicken is warmed through.

Step Seven:

Serve into bowls and finish with a drizzle of olive oil and some fresh basil or Italian parsley!

How to Store & Reheat Tomato Chicken & Rice Soup:

Store leftovers in an airtight container in the refrigerator for 3-4 days. The rice will continue to absorb some of the broth as it sits, so add a splash of chicken stock or water when reheating to loosen it back up.

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

I’m obsessed with the cozy, nostalgic vibes this one brought into my kitchen. Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups

Tomato Chicken & Rice Soup

A quick and cozy tomato soup with plenty of nostalgic flavour.

Prep Time :5 minutes mins

Cook Time :25 minutes mins

Serves: 4 (main course) / 6 (appetizer)

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Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• ¾ cup white rice (I like basmati or jasmine)
• 1 28 oz can crushed tomatoes
• 4 cups chicken stock
• 1 cup water
• ½ tsp sugar
• Kosher salt and black pepper to taste
• 2 cups shredded rotisserie chicken
• Garnish: fresh basil or Italian parsley + a drizzle of olive oil

Instructions

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and sauté until softened and translucent, about 4 minutes.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Add the rice and stir to coat in the butter and olive oil. Toast for 2-3 minutes, stirring until lightly golden.
4. Pour in the crushed tomatoes, chicken stock, and water. Increase the heat to high and bring to a bubble. Reduce the heat to low, partially cover, and simmer for about 15 minutes, or until the rice is tender, stirring occasionally.
5. Give it a taste and season to your liking. I added 1/2 tsp sugar to balance the acidity, along with a pinch of salt and a few cracks of black pepper.
6. Add the shredded chicken and stir to combine. Cook for another 2-3 minutes, just until the chicken is warmed through.
7. Serve into bowls and finish with a drizzle of olive oil and some fresh basil or Italian parsley!

Did you make this recipe?

Please tag me on socials!

@britacooks

I’d love to see your recreations!