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Yield: Makes 6 servings.

• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 1 medium carrot, thinly sliced
• 2 celery ribs, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size pieces
• 2 14-1/2-ounce cans no salt added stewed tomatoes, undrained*
• 1 14-1/2-ounce can low-sodium chicken broth
• 1 6-ounce can no salt added tomato paste
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 to 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 cups hot cooked rice (cooked without salt or fat)
• Fresh basil for garnish

Heat oil in Dutch oven over medium-high heat until hot; add onion, carrot, celery and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Add chicken; cook and stir 2 to 3 minutes or until pieces are light brown on all sides. 
Add tomatoes and juice, broth, tomato paste, basil, parsley, pepper and salt. Bring to a boil. Reduce heat to low; simmer 30 minutes. 
Just before serving place 1/2 cup hot rice into individual serving bowls. Ladle soup over rice. Garnish with basil.
Nutrition Facts
Calories 339   
Total Fat 5g 
Cholesterol 73mg 
Sodium 352mg 
Total Carbohydrate 41g 
Dietary Fiber 1g 
Protein 32g

USA Rice Federation (


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