Tomato Chicken Rice Soup

Name: Tomato Chicken Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 cups
Ingredients: 6 cups water, or as needed; 1 cup uncooked white rice; 1 small onion, chopped; 2 tablespoons chicken bouillon granules; 1 tablespoon dried parsley; 1 pinch garlic powder, or to taste; 2 (14.5 ounce) cans stewed tomatoes; 1 (10.5 ounce) can condensed chicken rice soup

Rating: 3 stars

1 Rating
1 Review
2 Photos

This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it.

By bwagstaff

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Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Servings:

Max Servings:

Yield:

12 cups

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

6 cups water, or as needed
1 cup uncooked white rice
1 small onion, chopped
2 tablespoons chicken bouillon granules
1 tablespoon dried parsley
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans stewed tomatoes
1 (10.5 ounce) can condensed chicken rice soup

Directions

Step 1

Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.

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Step 2

Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.

Nutrition Facts

Per Serving:

121 calories; 0.6 g total fat; 0 mg cholesterol; 536 mg sodium. 26.4 g carbohydrates; 3 g protein; Full Nutrition

Reviews (1)

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5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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France C

12/05/2014

As soon as I saw the French Canadian reference I knew I had to try this. This is a different twist on some of the concoctions I was raised on. It's very easy to make and made with common pantry items. I did cook the rice for a shorter time because I had a feeling it would get mushy. I'd even consider cooking it less time so that it's undercooked slightly. Aside from the cooking time I made the soup exactly as written. I ended up using about 3/4 tsp of garlic powder and didn't add additional water at the end. The soup is nice and thick and very filling. It makes about 6 good size servings. I did need to add salt and pepper since I felt it needed more flavor. Thank you for sharing your "penicillin" recipe!:) Read More

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