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Chicken and Rice Harvest Soup
Velvety chicken soup with rice, mushrooms and veggies.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
40
minutes
mins
Author:
Puddie aka GOODe Ole Boy
Ingredients
32
ounce
carton of chicken broth
1 10
ounce
can cream of chicken and mushroom soup
4
cups
water
1
lb
chicken
I used 5 boneless, skinless chicken thighs
4
ribs chopped celery hearts
3
chopped green onions
1 1/2
cups
sliced carrots
1
package sliced baby portabella mushrooms
1
tsp
dried garlic
1
cup
long grain rice
salt & pepper to taste
Instructions
Bring broth, cream of chicken & mushroom soup and water to a boil.
Add chicken and bring down to a simmer for 1 hour until chicken is tender.
Then remove chicken and set aside to cool. Add celery, onions, garlic and mushrooms to broth and simmer until celery is softened.
Then add carrots and rice. Let simmer for 20 minutes. While soup is simmering, chop chicken into bite size pieces.
Finally add chicken to soup and enjoy.