Quick Chicken, Rice & Veggie Soup

Submitted by Ceezie

"I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 tablespoons butter
• 1⁄2 cup chopped onion
• 1 -2 garlic clove, minced
• 2 (32 ounce) cans chicken broth
• 10 3⁄4 ounces cream of chicken soup
• 2 1⁄2 cups shredded chicken, cooked
• 1 cup celery, chopped
• 1⁄2 cup peas
• 1⁄2 cup carrot, cubed
• 5 2⁄3 ounces chicken, & rice flavored side (Knorr)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

directions

1. Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
2. Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.

Reviews

[Deantini]

This is a fabulous soup!! We all just raved about it. I used half of the butter and forgot to add the peas. I am not sure what the rice/chicken side ingredient (3rd last refers to) but I added 1/2 cup of long grain rice instead. It was very quick to put together and I would highly recommend this soup to anyone in need of some 'pick-me-up' food or just fans of chicken/rice soups.