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Super Easy Chicken Corn Rice Soup

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As easy as this soup is to make it’s that heartwarming delicious to eat. Enjoy every spoonful!

 

This super easy soup is a staple in my house. It came about by using up leftover rotisserie chicken and white rice I had in the fridge from the night before. My family likes corn so I made that the main veggie in the soup. Give this delicious hearty soup a try soon. It’s sure to be a winner around your house too.

Super Easy Chicken Corn Rice Soup

           Yields: 6 servings

Ingredients:

  • 1 tbsp olive oil or butter
  • 1/2 cup chopped onion or 1 small onion
  • 1 clove garlic chopped or 1/2 tsp garlic powder
  • 1/2 cup diced carrots, I used frozen
  • 2 stalks celery sliced thin
  • 2 cups frozen corn
  • 6 cups chicken stock, I used low sodium
  • 1 cup cold water
  • 1 – 2  cups cooked white or brown rice
  • 2 cups diced or shredded cooked chicken
  • 1 all natural chicken bullion, optional
  • 1/2 tsp smoked paprika, optional
  • 1/2 tsp sea or kosher salt to taste
  • 1/2 tsp white or black pepper

 

Directions:

  1. Heat oil or butter in large pot, add onion and celery cook until softened. Add in carrots and corn. Cook a minute or so.
  2. Add in chicken stock, water, bullion and paprika if using. Bring to a boil. Cook for about 10 minutes.
  3. Add in rice and chicken. Taste for salt and pepper. Cook another 10 minutes. Serve up and ENJOY!

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Welcome, I'm Pam!

A long Island, New York Mom who loves to be in the kitchen. Join me in living life to the fullest. One delicious recipe at a time. Read More

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