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January 28, 2010

Chicken Rice Soup

Chicken Rice Soup
Quick Cooking

1 package long grain and wild rice (6.0 oz)
1 envelope chicken noodle soup (Mrs. Grass or Lipton)
1 C. cooked cut up chicken
½ C. chopped onion, celery and carrots
2 small cans or 1 big can Cream of Chicken Soup

I didn't include a picture of the carrots, celery and onion in with the ingredients because I usually have them already chopped up in a bag in the freezer. So here they are:

Here is how the chicken looks after being cooked and cut up:

In large saucepan combine 5 2/3 C. water, long grain rice and envelope of chicken noodle soup. Bring to a boil, cover, reduce heat and simmer 10 minutes. Stir in celery, carrots and onion, cover and simmer 10 minutes. Stir in cream of Chicken soup and chicken, cover and simmer 8 minutes.

This is great served with some warm bread or rolls.

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