Yummy new soup! I cooked up this one the other day and used up some leftover chicken; it was pretty tasty!
Doesn’t look too bad either with all the colorful veggies. 🙂
Creamy Chicken & Veggie Soup With Rice
½ cup butter
1 small onion chopped
1 clove of garlic minced
2 cups chicken broth
3 cups water
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes with green chilies
2 cups cooked chicken cut into cubes or shredded (great place to use leftovers!)
1 ½ cup frozen mixed veggies (or again toss in those leftovers)
¾ cup uncooked rice
salt and pepper to taste
optional dash of red pepper
optional crushed red pepper flakes
Sauté onion in butter just until soft.
Add minced garlic and cook about 1 minute longer.
Stir in all remaining ingredients, except red pepper flakes, and bring to a low boil.
Reduce to a simmer and cook 15 to 20 minutes until rice is tender. Stirring occasionally.
Sprinkle individual servings with crushed red pepper flakes if desired.