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Chicken and Rice soup Recipe

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This recipe for Chicken and Rice soup is from Buckeye Elementary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
celery (2 stalks chopped)
onion (1/2 large onion chopped)
chicken broth (2 large boxes)
cream of chicken soup (2-3 cans)
Chicken (either use rotisserie or you can use boneless skinless breasts/thighs, or whatever combo you like - use as much or little chicken as you prefer)
cooked white rice (1.5 cups raw)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1/2 tsp tony's
Directions:
Directions:
In a large dutch oven, saute the celery and onion in about 1T of olive oil (or oil of preference). Once translucent, add in broth and bring broth to a boil. put chicken into pot and reduce to medium-low. Add salt, pepper, thyme, and Tony's. Stir, place lid on and let simmer for about 45min to an hour. About 30 min before serving, Shred chicken with 2 forks and stir in cream of chicken soup - add more or less depending on how thick you like the soup. Add cooked rice to the soup - add as much or little as you like. Serve with crackers or cornbread!

 

 

 

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