Great in fall and winter, this delicious, hearty, full-flavored soup is teeming with tasty ingredients... tomatoes, chicken, vegetables, and a healthy body of rice. This is a family-favorite that I threw together. The full aroma will bring them in from outside before it's even done. Garnish with shredded Cheddar or mozzarella if desired.
Ingredients
- chicken broth: 1 container (32 ounce container)
- condensed tomato soup: 2 cans (10.5 ounce cans)
- water: 2 cans (10.5 ounce cans)
- tomatoes with juice: 1 can (16 ounce can, diced)
- salt-free vegetable seasoning: 2 Tbsp (divided)
- butter: 3 Tbsp
- boneless, skinless chicken breasts: 2 piece (8 ounce, cubed)
- mushrooms: 1 can (8 ounce can, drained, sliced)
- medium onion: 1 piece (diced)
- garlic salt: 2 tsp
- salt: 2 tsp
- ½ teaspoons ground black pepper: 1 piece
- ½ cups water: 1 piece (or more if needed)
- ½ cups uncooked long grain rice: 1 piece
Metric Conversion
Stages of cooking
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Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
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Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
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Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
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While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
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Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.
