Chicken Vegetable Soup

Happy Monday!

Slam dunk! I know, I know. It isn’t basketball season; nor is it hot soup season. That being said, I have a couple of friends who needed a little extra sustenance last week…and there’s little more nourishing than chicken soup. So I whipped up this version incorporating the currently abundant fresh tomatoes. Truth be told, it now holds the championship title.



Breast meat of rotisserie chicken, chopped
4 cups low sodium chicken broth
5 stalks celery, 1/4 inch slice
8 carrots, 1/4 inch slice
1/4 t kosher salt
1/3 t fresh ground black pepper
3/4 cup rice
4 oz can tomato paste
14 oz can diced tomatoes, juice included**
1 1/2 cups frozen green peas
1/2 cup heavy cream
1/2 cup finely chopped parsley

Combine chicken broth, celery, carrots, salt, and pepper in soup pot.
Cover and bring to simmer over medium-high heat.
Reduce heat to low and simmer 15 minutes, until vegetables are tender.
In separate pot, combine 2 cups water, rice, tomato paste, and diced tomatoes.
Whisk together until tomato paste in incorporated into mixture.
Cover and bring to boil over medium high heat.
Reduce to low and cook until rice is tender, 15 minutes, stirring often.
In blender, puree rice mixture until smooth.
Whisk in to broth and vegetable pot.
Add chicken, frozen peas, cream, and parsley.
Simmer on low heat 10 minutes, stirring frequently.

Serves 6 to 8.
400 calories per serving.

**I used my sweet canned tomatoes rather than the grocery canned. This added extra color to the pot; so don’t worry if your version is less “pink”!

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