Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 1 medium onion, chopped

  3. 1 medium carrot, thinly sliced

  4. 2 celery ribs, thinly sliced

  5. 3 cloves garlic, minced

  6. 1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces

  7. 2 14-1/2-ounce cans no salt added stewed tomatoes, undrained*

  8. 1 14-1/2-ounce can low-sodium chicken broth

  9. 1 6-ounce can no salt added tomato paste

  10. 2 tablespoons chopped fresh basil

  11. 2 tablespoons chopped fresh parsley

  12. 1/2 to 1 teaspoon ground black pepper

  13. 1/2 teaspoon salt

  14. 3 cups hot cooked rice (cooked without salt or fat)

  15. Fresh basil for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add tomatoes and juice, broth, tomato paste, basil, parsley, pepper and salt. Bring to a boil. Reduce heat to low; simmer 30 minutes.

  3. Just before serving place 1/2 cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.

  4. Nutrition Facts Calories 339 Total Fat 5g Cholesterol 73mg Sodium 352mg Total Carbohydrate 41g Dietary Fiber 1g Protein 32g USA Rice Federation (


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