Tomato Chicken & Rice Soup
A quick and cozy tomato soup with plenty of nostalgic flavour.
Servings 4 (main course) / 6 (appetizer)
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
- 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.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and stir to coat in the butter and olive oil. Toast for 2-3 minutes, stirring until lightly golden.
- 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.
- 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.
- Add the shredded chicken and stir to combine. Cook for another 2-3 minutes, just until the chicken is warmed through.
- Serve into bowls and finish with a drizzle of olive oil and some fresh basil or Italian parsley!