Sautéed Chicken and Tomato Cream Soup With Rice

"Creamy Tomato Soup with Lots of Goodies!"

2 chicken breasts, boneless & skinless
Sea salt and pepper
3 teaspoons olive oil
1 shallot, finely chopped
3 garlic cloves, crushed and shopped
1 pint cherry tomatoes, quartered
1 can crushed tomatoes
3 1/2 cups chicken or vegetable stock
3 Tbs. fresh basil, finely chopped
1/2 cup heavy whipping cream
1 cup cooked rice

1.     Prepare rice according to package directions.  Set aside.

2.     Season chicken breasts with sea salt and pepper.

3.     In a large skillet, sauté chicken in olive oil until juices run clear; 15-18 minutes.

4.     Remove chicken from pan, let cool then slice into bite-sized pieces.

5.     Add shallot and garlic to the skillet and sauté for about 1 minute; until garlic is fragrant.

6.     Add cherry tomatoes and sauté for 3-5 minutes; until they begin to soften.

7.     Add crushed tomatoes, stock, chicken and basil.  Bring to a boil then reduce heat and simmer for 20 minutes.

8.     Stir in heavy whipping cream.

9.     Add rice, stir and simmer for 2-3 minutes more.

10.  Serve and enjoy!


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