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Makes 6 servings



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.

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