Enjoy this soup with the company of cheesy garlic bread or a toasty grilled cheese. Both the perfect dipping utensils to pair with this tasty tomato basil chicken and rice soup.
Prepare rice according to package directions.
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 ½ cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.
When we say that this tomato basil chicken and rice soup is 100% homemade– we mean it. From start to finish, this recipe transforms fresh herbs and veggies, sliced chicken breast, aromatic spices, and diced tomatoes into a savory bowl of deliciousness.
However, this soup is more than a rich mix of stewed veggies in a tasty broth. With the addition of a cup of our enriched Carolina® White Rice– it’s an entire meal. Apart from that, it calls for the freshest ingredients from fragrant basil leaves to freshly diced tomatoes.
As most classic soups go, this recipe starts with a standard mirepoix of carrots, onions, and celery. Sautéed with garlic until softened and sweet, this base is paramount to building up the flavor of your soup. Then, add chicken, tomatoes, puree, broth, and simmer for 30 minutes while you let the ingredients work their magic.
When it’s ready, you’ll have a heaping bowl of flavorsome tomato, basil soup with all the standards of a restaurant-quality dish.