Tomato Chicken Rice Soup

Tomato Chicken Rice Soup

Made  times
bwagstaff 0

"This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
  2. Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.



As soon as I saw the French Canadian reference, I knew I had to try this. This is a different twist on some of the concoctions I was raised on. It's very easy to make and made with common pantry...

From around the web