Vegetables and rice soup

Vegetables and rice soup

Cream of chicken and a healthy handful of vegetables make this a soup worth cooking.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

6

Servings

1
can Cream of Chicken soup
1 bag fresh Carrots
1 bag of Celery
1 Yellow Bell Pepper
1 Small Onion
2 Tablespoons Butter
1 cup milk
2 Cups Water
1 Tablespoon garlic powder
1 teaspoon Salt and Pepper
1/4 cup bisquick
2 Cups of uncooked Rice
1/2cup corn or vegetable oil
  1. Rinse and Chop all vegetables place In a Large pot. Empty the 1 can of cream of chicken in the large pot. Fill the can with milk and add it to the pot. Add 2 cups of Water, 2 tablespoons butter, 1tablespoon garlic powder, 1/4 cup bisquick, and 1teaspoon of salt and pepper. Turn stove on high till it reaches a rapid boil then turn the stove down to medium for 10 minutes. Then turn the stove down to low and cover untill vegetables are done. If you can stab a carrot with a fork and it splits that means it's ready.
  2. In a large rice pot. Fill the bottom with corn or vegetable oil. Add 2 cups uncooked rice. Fill with water till it's about an inch above the rice. Sprinkle with salt. Turn stove on high. Let rice come to a boil then cover and turn burner down to medium low cook for 30 minutes. Remove lid fluff rice with a fork. I prefer to make my own rice. For quicker preparation you can use minute rice. When rice and soups are ready to eat scoop a generous amount of rice in the bottom of the serving bowl and add the soup on top of the rice.
  3. I made this for dinner. We didn't have meat and No one missed the meat.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.