Friday, January 8, 2010

Cream of Chicken Soup Saved My Dinner

Wile visiting friends on New Year's, I finally got the recipe for this creamy soup my friend made two years ago. It's a slow cooker recipe that's so simple. Easy and versatile, this recipe is a keeper.

1 cup brown rice, uncooked
3 boneless, skinless chicken breast (enough to make one layer)
2 cups water
1 family size can cream of mushroom or chicken soup

Set slow cooker on low for 6 hours (maybe less, check if rice is done). Season to taste with salt and pepper. If your rice and chicken are already cooked then it only takes 2 hours in the slowcooker.

When we came home late that night, I made this recipe on the stove since all the ingredients I had were already cooked (i.e. leftovers). I added canned vegetables too. My kids gobbled it up! But what's great is that they don't notice what veggies are in there at all. I could put wheat germ and cauliflower and they wouldn't care. And my hubby doesn't notice there isn't much meat in there.

Make the soup thick enough, serve it as Soup-On-A-Cracker! Kitchen humor is essential for cooking sanity, eh. Although my kids did loved eating it this way. Use multi-grain crackers for added fiber. I feel healthy already. Check out this weeks URS at Life As Mom for more healthy recipes.

1 comment:

  1. Oh this sounds so yummy. I am going to try it tonight. I never knew what to do with those creams soups except cook in oven with chicken n rice or green bean casserole. This is great.
    We do a food pantry and get lots of these kinds of soup and dry rice. I'll have to print the recipe to attach to the cans. Thanks for sharing this. And I'll give to my daughter she needs crockpot recipes. I think that is the best part of the recipe!
    I came over from Company girls this morning.
    Nice to meet you.
    Have a Blessed Weekend.


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