Creamy Chicken and Rice Soup

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 (10 3/4ounce) 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.