Tomato Chicken Rice Soup


  • 6 cups water, or as needed
  • 1 cup uncooked white rice
  • 1 small onion, chopped
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon dried parsley
  • 1 pinch garlic powder, or to taste
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (10.5 ounce) can condensed chicken rice soup


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.

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Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.