Friday, March 4, 2011

Chicken and Rice Soup

Chicken, Rice, Veggie Soup

This is one of my favorite soups my mom would make.

You need:

4 cups chicken broth
1 small onion chopped (about 1/3 cup)
2 medium carrots, shredded (about 1 c.) (I put mine in the food processor so they were super small.)
2 medium celery stalks, sliced (about 1 c.) (same as above)
½ c. uncooked instant long-grain and wild rice mix
1 c. diced cooked skinless chicken breast (about 6 ounces)
1 can (10 ¾ oz.)
Campbell’s Healthy Request Cream of Mushroom Soup

In a large saucepan, combine broth, onion, carrots, celery and rice. Bring to a boil. Lower heat to medium and add chicken. Cover and continue cooking until vegetables are tender and rice is done, 10 to 12 minutes. Stir in mushroom soup. Serve immediately.

You can also do this in a crockpot easily. Just cook the veggies first and then add rice a few hours later and then the chicken a few hours after that. Add the Cream of Mushroom Soup very last.

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