This Creamy Tomato, Chicken and Rice soup is one of the most useful recipes you can have on standby. It's a hearty meal in a bowl the whole family loves that's made with canned tomatoes for convenience. Plus it can be made with leftover chicken, rotisserie chicken or chicken you cook at home. Easy!
3½lbCanned Diced Tomatoes - 3½lb = 4 x 14oz cans or 2 x 28oz cans
2cupsWater
1tspHoney
½cupHeavy Cream (Double Cream)
3cupsCooked Chicken - shredded
3cupsCooked Rice
Sea Salt and Black Pepper
Greek Yogurt - optional garnish
Dill - optional garnish
Instructions
Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper.
Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
Remove the soup from the heat and carefully blend until very smooth. This will take 2-3 minutes in the blender (or with a stick blender). Work in batches if necessary.
Return the soup to the heat and add the cooked shredded chicken and rice then simmer for a further 5 minutes or until the chicken is piping hot.
Take the soup off the heat and gently stir in the cream (you can add more or less depending on your taste). Taste and season again if required.
Serve with an optional swirl of greek yoghurt and sprinkle of fresh dill.
Notes
This soup can be made in advance. If reheating, heat gently on a low heat and don’t let it boil or the soup may split.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.