Tomato soup with chicken and brown rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 cups (seven 15 oz cans or one 102 oz ind size can) whole peeled tomatos 2 cans Cream of Mushroom Soup (condensed) 2 cup Fat Free Chicken Broth Less Sodium 16 oz Purified Water (Bottle) 2 cup Almond Milk - Silk Original 1 cup Brown Jasmine rice, cooked 2 boneless, skinless chicken breasts cooked and shredded4 cloves garlic, chopped3 stalks Celery, raw chopped to desired size1 cup, chopped/diced Onions, raw 1 cup, pieces or slices Mushrooms, fresh about 41 cup fresh raw parsley, chopped 3 tsp Himalayan Pink Sea Salt 1 tsp Cumin (ground) 1 tsp Crushed Red Pepper (optional for spicy soup)1 tsp Turmeric, ground 1.5 tsp Black Pepper, ground1 tbsp Basil dry
If you are lucky enough to own a ninja type machine great this will be easy! If not a regular blended will work also.
Blend tomatos into a slightly lumpy liquid then add to stock pot. This should take about 3 to 4 rounds.
In round one add your parsley then blens.
In round two add 1 can of mushroom soup and leave room for a bottle of water (better to fill empty soup can with bottled water so it's not too watery) and blend
Then last round add second can of soup and 2 cups of silk almond milk and blend
When all of tomato blend is in pot heat and stir
Add chopped/diced onions to pot
Add garlic to pot
Add all spices to pot
Continue to heat and stir
Add shredded chicken to pot
Add brown rice to pot
Bring all to a boil and lower to a simmer
Add mushrooms
Stir and continue to simmer over med /low heat for approximately 20 minutes
Serve and enjoy.
Freeze remaining portions (right away to maintain integrity) in serving sized containers to enjoy again at a later date
Serving Size: approximately ten 10 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHEEKY13MONKEYS.
Blend tomatos into a slightly lumpy liquid then add to stock pot. This should take about 3 to 4 rounds.
In round one add your parsley then blens.
In round two add 1 can of mushroom soup and leave room for a bottle of water (better to fill empty soup can with bottled water so it's not too watery) and blend
Then last round add second can of soup and 2 cups of silk almond milk and blend
When all of tomato blend is in pot heat and stir
Add chopped/diced onions to pot
Add garlic to pot
Add all spices to pot
Continue to heat and stir
Add shredded chicken to pot
Add brown rice to pot
Bring all to a boil and lower to a simmer
Add mushrooms
Stir and continue to simmer over med /low heat for approximately 20 minutes
Serve and enjoy.
Freeze remaining portions (right away to maintain integrity) in serving sized containers to enjoy again at a later date
Serving Size: approximately ten 10 oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHEEKY13MONKEYS.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 2.7 g
- Cholesterol: 14.0 mg
- Sodium: 1,112.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 6.7 g
- Protein: 9.3 g
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