Chicken Soup with Rice
An easy, basic soup that I have been making since I was a kid. This is my comfort food, so I crave this when I am sick or if I'm just having a really bad couple of days. I used to make it for my brothers during summer vacation when mom was at work. My husband does not appreciate it, claiming it is "bland." It isn't meant to be a main meal or anything fancy. You can add seasoning to give it more flavor, but I prefer it plain.
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Note: this soup is best when it is cooked by someone who cares about you.
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To understand the significance of the soup, please read the blog post, Chicken Soup with Rice.
Chicken Soup with Rice
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Ingredients:
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1 can of Campbell's Cream of Chicken condensed soup
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Water
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Salt and seasoning to taste
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1-2 cups white minute rice
Directions:
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Add one can of Campbell's Cream of Chicken to a medium saucepan and stir
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Fill the empty soup can with water and slowly add to the condensed soup while stirring
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Use a 1/2 can for a more creamy soup, a full can for a more liquidy soup
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Add salt and seasonings to taste (optional)
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Boil over medium heat, stirring occasionally; remove from heat when it starts to boil
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Add 1 and 1/2 cups of minute rice (more or less to preference)
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As my little brother would say, less rice for a "soupy" soup, more for a "ricey" soup
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You can use pre-cooked white rice instead of minute rice, but you might want to add salt or seasoning because it will be bland
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Cover and let stand for 10 minutes
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If using pre-cooked rice, stir until the rice is hot, then serve—do not wait the 10 minutes
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Remove lid after 10 minutes—do not wait too long or it will get a skin
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Stir soup and serve
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Refrigerate leftovers