Chicken Soup with Tomato is the Perfect Comfort Food

Is there anything more comforting than a bowl of chicken soup on a cold day? This recipe adds a delicious twist by using canned tomatoes.

Ingredients:

1 tablespoon olive oil 1 small onion, diced 1 garlic clove, minced 4 cups chicken broth 1 can (14.5 ounces) diced tomatoes, undrained 3 carrots, peeled and sliced into thin rounds 3 celery stalks, sliced into thin slices 1/2 teaspoon dried thyme Salt and pepper to taste 1/2 cup uncooked white rice 2 cups cooked, shredded chicken breast Fresh parsley leaves for garnish (optional)

Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

1. Add chicken broth, tomatoes with juice, carrots, celery, thyme, salt and pepper. Bring to a boil.

2. Stir in rice. Return to a boil. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender and rice is cooked through.

3. Stir in chicken and cook until heated through, about 5 minutes. Serve in bowls and garnish with fresh parsley if desired.

Chicken Soup with Tomato is the Cure for What Ails You

Warm up your kitchen and fill your bowl with this comforting, nourishing soup recipe.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 2 tablespoons tomato paste 6 cups chicken broth 1 large carrot, peeled and diced 1 large red bell pepper, diced 3/4 teaspoon dried basil leaves 3/4 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups cooked diced chicken or turkey 1 cup cooked white rice 1/2 cup chopped fresh parsley leaves Directions: Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the vegetables are tender. Stir in the tomato paste. Add the broth and bring to a simmer. Add the carrot, bell pepper, basil, oregano, salt, and black pepper. Simmer for 10 minutes. Stir in the chicken and rice. Cook for 5 minutes more or until heated through. Ladle into bowls and sprinkle with parsley before serving.

Chicken Soup with Tomato is Great for Your Soul

There is nothing quite like a big bowl of chicken soup to help you feel better when you are not feeling well. The warm, steamy soup can help soothe your throat and clear congestion from your nose and lungs. But what about when you are not sick? Can chicken soup be good for your soul then?

It turns out that chicken soup with tomato is not just great for your health, but it can also be great for your mood. The combination of the savory broth and the sweet, juicy tomatoes can provide a burst of flavor that is sure to improve your day.

Not only does chicken soup with tomato taste great, but it is also packed with nutrients that can benefit your body. Tomatoes are a good source of antioxidants, which can help protect your cells from damage. They are also high in vitamins A and C, both of which are important for maintaining your health.

So next time you are feeling down, reach for a big bowl of chicken soup with tomato. The delicious flavor and the nutrient-rich ingredients will help improve your mood and make you feel better overall.

Chicken Soup with Tomato is a Winter Staple

There's nothing like a warm bowl of chicken soup on a cold winter day. This particular recipe includes tomatoes, which add a delicious sweetness and nutrition to the soup.

Ingredients: 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 4 cups chicken broth 1 can (14.5 ounces) diced tomatoes, undrained 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 3 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces 1 cup frozen corn kernels 1 cup cooked white rice grated Parmesan cheese for serving (optional) Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broth, tomatoes, basil, salt and pepper to the saucepan and bring to a simmer. Add the chicken and corn and cook until the chicken is cooked through, about 10 minutes. Divide the rice among 4 bowls. Ladle the soup over the rice and sprinkle with Parmesan cheese if desired.

Chicken Soup with Tomato is Satisfying and Delicious

Do you love a good, hearty soup on a cold day? This chicken soup with tomato recipe is both satisfying and delicious!

Ingredients:

1 pound boneless, skinless chicken thighs

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

2 bay leaves

1 teaspoon dried thyme leaves

6 cups chicken broth or stock ants'6 cups water 2 cans diced tomatoes with their juice1/2 cup red lentils1 large carrot, chopped1 celery rib, chopped3/4 teaspoon saltFreshly ground black pepper to taste1/4 cup chopped fresh parsley leaves2 tablespoons freshly squeezed lemon juice2 tablespoons unsalted butter1/2 cup white pasta shells or other small pasta shapesoptional: 1 Parmesan cheese rind* Instructions:

In a large pot or Dutch oven over medium heat, heat the oil. Add the onion and garlic and cook until softened. Add the chicken thighs, bay leaves, thyme, broth or stock*, water*, tomatoes with their juice*, lentils*, carrot, celery, salt, pepper, parsley, lemon juice, and butter. Bring to a simmer and cook for 30 minutes.    Remove the chicken thighs from the pot and let cool enough to handle. Remove the meat from the bones and discard the bones. Shred the chicken meat and return it to the pot. Add the pasta shells and cook according to package directions until al dente. If using Parmesan cheese rind*, add it to the pot during the last 10 minutes of cooking time. Discard bay leaves and thyme sprigs before serving.  

If you don't have homemade chicken broth on hand, you can use store-bought low-sodium broth or stock. Try not to use canned broths though as they usually contain too much sodium. To make your own vegetable broth, simmer 1 large onion (peeled and quartered), 2 carrots (chopped into thirds), 2 celery stalks (chopped into thirds), 2 bay leaves, 3 cloves garlic (peeled), 1 teaspoon dried thyme leaves in 6 cups of water for 30 minutes). Strain out the solids and use in place of chicken stock in this recipe. You can also use any other small pasta shape like elbows or ditalini snapped into shorter lengths *If you don't have a Parmesan cheese rind on hand but do have Parmesan cheese shavings or grated Parmesan cheese, feel free to add them at the end just before serving