Creamy Chicken and rice soup

Name: Creamy Chicken and rice soup
Yield: 8 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 2 1/2 c white rice; 7 c water; 1 large can cream of chicken; 6 chicken bouillon cubes; 1 can carrots; 1-2 c grated cheese; Salt, pepper, garlic powder, onion powder, parsley

Sheila Spencer @cook_7202699

Oklahoma

My children call this belly hurt soup. Great for days when it's cold or someone is sick. This is a big recipe.

Sheila Spencer @cook_7202699

Oklahoma

My children call this belly hurt soup. Great for days when it's cold or someone is sick. This is a big recipe.

Saved

Ingredients

8 servings

4boneless skinless chicken breasts
2 1/2 cwhite rice
7 cwater
1large can cream of chicken
6chicken bouillon cubes
1 cancarrots
1-2 cgrated cheese
Salt, pepper, garlic powder, onion powder, parsley

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Steps

1

Boil chicken breast with 1 or 2 bouillon cubes.
2

While chicken is cooking open and drain carrots. With a fork, mash carrots into small pieces. (Optional: my kids don't like big chunks of carrots.)
3

When chicken is done remove from water. In the water add the carrots remaining bouillon cubes and cook until the cubes are completely dissolved. Add a teaspoon of garlic powder a teaspoon of onion powder and 1-2 tablespoons of parsley
4

Add water and rice, cook until rice is done
5

Meanwhile, cube up or shred chicken
6

When rice is done add chicken, cream of chicken. And cheese salt and pepper to taste
7

Cover and let stand 10-20 minutes. The rice will swell and soup thicken.