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Chicken and Rice Soup

Servings 10 - 2 Cup Servings
Author Susan - The Tinkering Spinster

Ingredients

  • Pam Olive Oil Spray
  • 1/2 Yellow Onion
  • 1 cup Shredded Carrots
  • 4 Celery Stalks
  • 2 tbsp Parsley Flakes
  • 1 tbsp Minced Garlic
  • 2 Bay Leaves
  • 2 32 oz Cartons of Chicken Stock
  • 3 cups Water
  • 1 tbsp Better than Bouillon
  • 2 cups (white meat) Rotisserie Chicken - skin removed
  • 1 can Corn
  • 12 oz Green Giant Riced Cauliflower
  • 2/3 cup Instant Mashed Potatoes

Instructions

  • Finely chop the onion, carrots and celery.
  • Spray a stock pot with Pam Olive Oil Spray.
  • Add onion, carrots and celery to the pot and spray another coat of the olive oil spray on top of the chopped vegetables.  Toss to coat.
  • Add parsley flakes and garlic and combine.
  • Cook vegetables and spices on medium low heat (4 setting on my electric stove) until veggies are tender, about 15-20 minutes.  Stir occasionally to keep from sticking to the bottom of the pot.
  • When vegetables are tender, add chicken stock, water, Better than Bouillon and bay leaves.  Continue to cook, stirring occasionally for another 20 minutes.
  • Remove bay leaves and add chicken, corn and cauliflower rice.  Cook for an additional 15 minutes.
  • Add instant mashed potatoes and stir.  Cook for 10 minutes, stirring occasionally.