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“This is very good. I didn't measure when I came up with this recipe. Please use your judgment on amounts. I had no time to go to the store and this is what I came up with from what I had on hand.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute butter, celery, onions and garlic.
  2. Add the canned chicken and the rice.
  3. Saute for a few more minutes.
  4. Add 2 cups water and boil.
  5. Simmer and watch for about a half an hour until rice is cooked.
  6. You may have to add more water as it will evaporate and soak into the rice.
  7. Once rice is cooked add more water to just cover and add the oregano, salt and pepper.
  8. Add the cheese and stir until melted.
  9. Lastly, add the milk.
  10. Your soup should be creamy not watery.

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