Not only is this gluten-free Cream of Chicken with Rice soup tasty, it’s super simple to fix. Win-win!
- 1 1/2 cups cooked rice
- 4 cups chicken broth (If boiling chicken for this recipe, you can use the broth from that.)
- 1 teaspoon minced garlic
- 2 stalks celery, minced
- 1 1/2 cups cooked chicken, finely diced (Or you can use a 12 oz can of chicken.)
- 15 oz can cream-style sweet corn
- 3/4 cup half and half
- Pepper to taste
Bring the chicken broth to a boil in a 4 quart stock pot.
Add the garlic and celery to broth. Lower heat and cook for 10 minutes.
Add the chicken, corn, and rice. Cook for 10 minutes over medium heat.
Lower heat. Stir in the half and half.
Cook for 5 minutes, until heated through.
I wish you well.
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