Chicken Soup with Rice

Submitted by: Martha Sorensen

4 cups water (or broth from cooked chicken and adjust)
6 chicken bullion cubes
3 cups sliced carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
3/4 cup uncooked rice
2 cups diced chicken (cooked)


Heat water and add bullion cubes, veggies, soup, and rice. Let simmer until veggies are tender. Add chicken plus any left over liquid from cooking the chicken. Salt and pepper to taste.

Note: I cooked my chicken in the crock pot and used the broth.