Chicken Tomato Basil Rice Soup

Description
Makes 6 servings

Ingredients

 * 1 teaspoon vegetable oil
 * 1 medium onion, chopped
 * 1 medium carrot, thinly sliced
 * 2 celery ribs, thinly sliced
 * 3 cloves garlic, minced
 * 1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces
 * 2 14-1/2-ounce cans no salt added stewed tomatoes, undrained*
 * 1 14-1/2-ounce can low-sodium chicken broth
 * 1 6-ounce can no salt added tomato paste
 * 2 tablespoons chopped fresh basil
 * 2 tablespoons chopped fresh parsley
 * 1/2 to 1 teaspoon ground black pepper
 * 1/2 teaspoon salt
 * 3 cups hot cooked rice (cooked without salt or fat)
 * Fresh basil for garnish

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.

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

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