This comforting and healthful recipe was inspired by my husband’s Greek heritage. It’s a Mediterranean spin on the soup that my Grandmother made for me as a child. You can also use the discarded chicken to make homemade stock. (Serves 6)

  • 1/4 cup extra-virgin olive oil
  • 1 large red onion, medium dice
  • 1 large carrot, medium dice
  • 6 garlic cloves, minced
  • 1 boiling chicken about 3 pounds, cleaned
  • 1 28-oz can diced tomatoes and their juices
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 3 fresh oregano sprigs
  • 4 allspice berries
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • ½ cup white basmati rice


  1. In a large deep pot, heat the olive oil over medium heat. Sauté the onions, carrots and a dash of salt until the onions are translucent, approximately 8 minutes. Add in the garlic until aromatic, about a minute.
  2. Add the whole chicken, tomatoes with their juices, bay leaf, thyme, oregano, and allspice to the pot. Add enough water to cover the chicken. Bring to a boil, season generously with salt and pepper, reduce the heat to low, and simmer until the chicken is falling off the bone, about 1 1/2 hours.
  3. Using kitchen tongs carefully remove the chicken from the pot and transfer it to a cutting board. When cool enough to handle, remove the meat from the bones, discarding the skin and bones, and shred the meat.
  4. Remove the herb sprigs, bay leaf, and allspice from the pot. Stir in the tomato paste and honey. Add the rice and bring the liquid to a boil. Simmer for another 15 minutes, until the rice is cooked through.
  5. Stir the shredded chicken into the soup and season with salt and pepper to taste. Enjoy!

Chicken Tomato Rice Soup by Erin Clifford Wellness

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