Unbelievably Quick Chicken, Rice and Tomato Soup

Somewhere out there I came across an article about making soup in five easy steps. Actually, I’ve read several articles on the subject – most dealing with using left-over vegetables and meats. Tonight was one of those getting-home-late-need-food-fast nights. And I’m not talking about fast-food, but real food, or at least as close to “real” food as possible. I wanted something that I could whip up in about fifteen minutes. Yep, fifteen minutes. I wasn’t sure just how this dish would turn out – to say I am pleasantly surprised would be an understatement. I am blow away! Not only was tonight’s dinner super quick, it was good! Might not have been healthy, but it was tasty. For the side, I make some awesome Crescent Rolls. Yeah, the stuff in the can in the refrigerated section of the grocery store, but with a few quick improvements. So for this post, it’s a two-for-one.

Just a silly side-note: When I was balancing our bouillon spoons on the rim of the large coffee mugs, Hubby wandered into the kitchen. He smiled and said “Now are you happy? You get to use your fancy new soup spoons.” Yep – I was happy.

MH900338456Quick Chicken, Rice and Tomato Soup
1 Cans Chicken Broth (15 oz)
2 Can Chunky Chicken (10 oz) Chicken Meat
2 Envelope Uncle Ben’s 90-Second Long Grain & Wild Rice
1 Can Diced Tomatoes, drained

Vent Uncle Ben’s 90-Second Long Grain & Wild Rice according to package direction. Place bags, one at a time, into the microwave and “zap” each bag for 90 seconds.

While rice is “cooking”, pour broth into a pot.  Add chicken, without draining, into the pot with the broth.

Open can of diced tomatoes, drain excess liquid, dump into pot with broth and chicken. Add rice, stir and heat over medium-heat until nice and hot.

Ladle into soup bowls (or as I do, large coffee cups), throw out the cans and bags – call it home-made. Serve with Buttery-Chive Crescent Rolls.

Buttery-Chive Crescent Rolls
1 can refrigerated crescent dinner rolls
1 tablespoon butter, soft
¼ cup fresh chives, chopped

Heat oven to 375-degrees (350 for darker pans). Unroll dough; brush with butter.

Sprinkle buttered side with chives.

Separate rolls along perforated lines. Roll each into crescent shape and place on ungreased cookie sheet.

Bake for 10-13 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 8 rolls; double for more.


Happy slurping everyone!

4 thoughts on “Unbelievably Quick Chicken, Rice and Tomato Soup

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