Creamy Chicken and Rice Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Very fast soup that has a chowder-like consistency. Delicious and perfect for lazy winter evenings! Also a great way to use up leftover chicken, corn and rice. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
11 ounces water |
11 ounces milk |
1 lb cooked chicken |
1 cup frozen corn |
1 cup instant rice |
Directions:
1. 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.
2. Boiling is not recommended or the milk will form a scum on the top of the soup!
3. Season as desired - I add plenty of cracked black pepper!
4. *Note* You could also use leftover canned or frozen corn (drained) and leftover rice that is already cooked.
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