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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 3 cans Reduced Sodium Chicken Broth
- 1/3 teaspoons Minced Garlic
- 4 stalks Chopped Celery
- 2 cups Cooked Instant Rice
- 2 cups Cooked Chicken Or Turkey, Diced Or Chopped To Preferred Size
- 2 cans Cream-style Sweet Corn (15oz Can Size)
- 1 pint Half-and-half
- 1/2 teaspoons Sea Salt
Method
- BRING the chicken broth to a boil in a large stock pot.
- ADD the garlic and celery.
- LOWER the heat and cook for 10 minutes.
- COOK the instant rice according to package.
- ADD the chicken, cream-style corn, and rice.
- COOK for 10 minutes over medium-high heat, reduce if it boils too much.
- STIR in the half and half.
- COOK for 5 minutes, until heated through.
- Serve either immediately or let it sit for ten minutes.
- Pictured is the soup before I gave it a chance to rest, after a little while it thickened a lot. It's good either way.
- I only used reduced sodium chicken broth because it's the only kind without MSG that I could find. You can TRY regular broth, but it will probably turn out way too salty.
- You can use any kind of rice you want, I use instant rice for this soup because it helps thicken it. But since this is a "leftovers" soup, it can be any rice or chicken (etc) that you have left over.
- Soup isn't a science, there's no right or wrong way to make soup. This recipe can be altered any way you like it! I've increased the ingredients to make a larger quantity for a family gathering, I've also tried using fat free half and half. Don't be afraid to experiment.
