Vegetables and rice soup

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

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Member Recipe By kms0986

Prep Time 15 min
Total Time 1 hr 30 min
Servings 6

Ingredients

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

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Directions

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.