Creamy Chicken and Rice Soup Recipe

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Ingredients:

Serving

1 (10 3/4 oz) can cream of chicken soup
11 oz water
11 oz milk
1 lb cooked chicken
1 cup frozen corn
1 cup instant rice

Directions:

Mix all ingredients ( just use a soup can full of both water and milk) in medium saucepan and heat over medium heat until hot, stirring occasionally.
Boiling is not recommended or the milk will form a scum on the top of the soup!
Season as desired - I add plenty of cracked black pepper!
*Note* You could also use leftover canned or frozen corn (drained) and leftover rice that is already cooked.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	606.45 Kcal (2539 kJ)
Calories from fat	279.25 Kcal
		% Daily Value*
Total Fat	31.03g	48%
Cholesterol	72.17mg	24%
Sodium	1061.05mg	44%
Potassium	507.86mg	11%
Total Carbs	56.35g	19%
Sugars	9.29g	37%
Dietary Fiber	1.07g	4%
Protein	26.12g	52%
Vitamin C	0.6mg	1%
Iron	3.8mg	21%
Calcium	163.8mg	16%

Amount Per 100 g
Calories	168.79 Kcal (707 kJ)
Calories from fat	77.72 Kcal
		% Daily Value*
Total Fat	8.64g	48%
Cholesterol	20.09mg	24%
Sodium	295.32mg	44%
Potassium	141.35mg	11%
Total Carbs	15.68g	19%
Sugars	2.59g	37%
Dietary Fiber	0.3g	4%
Protein	7.27g	52%
Vitamin C	0.2mg	1%
Iron	1.1mg	21%
Calcium	45.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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