Chicken Rice Soup

Chicken Rice Soup

6 cups chicken broth
4-5 carrots, cooked and diced
1 can cream of chicken soup
3-4 chicken breasts, cooked and diced
1/2 can milk(I use the cream of chicken soup can for my measuring cup!)
3-4 cups of water
5-6 cups of cooked rice
2 tsp. pepper
3 tsp. garlic powder
3 Tbsp. minced onion
4 chicken bouillon cubes
1 tsp. poultry seasoning

Put all the ingredients together in a stockpot and simmer for an hour for the flavors to blend. OR you can put it altogether in the crockpot on low for 3-4 hours. Serve with fresh fruit, or a green salad and homemade french bread or honey oatmeal bread or biscuits.

***Notes: Sometimes I use the leftovers from Creamy Chicken or Chicken Rice Casserole to make up my pot of soup!

Looking for more chicken recipes, head over to Jen-Frugal Upstate's Frugal Food Series--Chicken.