28 October 2008

Chicken and Rice soup

This is the best recipie for when you are sick, or just dealing with a chilly day. And my daughter is the most picky eater you will EVER meet but she loves this soup and I am not going to complain!

I made it a little easier on myself and started using the cans of chicken (they usually sit right next to the tuna at the grocery store) but I can whip this together in 10 minutes and be serving it at the end of 30 on a busy night.

8 cups of water
1 1/2 cups of celery (I tend to dice these pretty fine since she won't eat the larger chunks)
1 1/2 cups of carrots
4 cups of cooked cubed chicken (or 2 large cans. I prefer the flavor of tysons)
1 package of chicken flavored rice and vermicelli mix (rice a roni) with the seasoning pack (I also really like to use the wild rice mix in this recipie)
4 teaspoons chicken boullion granules

Bring water to a boil with celery, carrots and boullion. Add Chicken and rice mix. Boil for 15 -20 minutes or until rice is tender and serve.

Makes 10 servings.

I like to pair it with my texas toast grilled cheese sandwiches.

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