Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by anonymous

"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."

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Ready In:: 10mins
Ingredients:: 6
Serves:: 4

ingredients

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

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.
Boiling is not recommended or the milk will form a "scum" on the top of the soup!
Season as desired - I add plenty of cracked black pepper!
*Note* You could also use leftover canned or frozen corn (drained) and leftover rice that is already cooked.