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Ingredients
- 6 chicken thighs
- 2 cans cream of chicken soup
- 1 stalk celery, minced
- 1 carrot, cut up
- 1 can peas, optional
Method
- Cook chicken in water.
- Reserve 2 c. broth.
- Debone chicken.
- Mix soup, celery, carrots and broth in saucepan.
- Add in chicken, simmer 1 hour.
- Serve over rice.