Rustic Chicken Cacciatore Rice Soup

1. 1

   In an 8-quart stockpot over medium heat, combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning; bring to a gentle rolling boil.

2. 2

   Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and the remaining 1 tablespoon vegetable seasoning; cook until the onion is translucent and the chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.

3. 3

   Transfer the chicken mixture to the stockpot and bring it to a rolling boil. Cook, stirring often, for 30 minutes.

4. 4

   While the soup cooks, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes.

5. 5

   Add the rice to the soup and keep simmering, adding more water to reach your preferred consistency, for 1 hour.

• Calories 303.58 kcal Moderate
• Protein 17.7 g Good Source
• Carbs 42.56 g Moderate
• Total Fat 6.35 g Moderate
• Saturated Fat 3.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 44.75 mg Moderate
• Sodium 694.7 mg High
• Fiber 3.96 g Moderate
• Sugar 9.31 g Moderate
• Added Sugar 2.5 g Moderate
• Calcium 18.12 mg Low Source
• Iron 2.12 mg Moderate
• Potassium 560.67 mg Moderate
• Vitamin A 105.86 mcg_rae Moderate
• Vitamin C 8.81 mg Low Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅