Creamy Chicken and Rice Soup

“Very fast soup that has a chowder-like consistency. Delicious and perfect for lazy winter evenings! Also a great way to use up leftover chicken, corn and rice.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 11 ounces water
  • 11 ounces milk
  • 1 lb cooked chicken
  • 1 cup frozen corn
  • 1 cup instant rice

Directions

  1. Mix all ingredients ( just use a soup can full of both water and milk) in medium saucepan and heat over medium heat until hot, stirring occasionally.
  2. Boiling is not recommended or the milk will form a "scum" on the top of the soup!
  3. Season as desired - I add plenty of cracked black pepper!
  4. *Note* You could also use leftover canned or frozen corn (drained) and leftover rice that is already cooked.

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