Lucy Horton’s Creamy Chicken-Rice Soup

In large heavy soup pot —

Add 64 ozs. chicken stock

2 tablespoons butter

2 cups chopped (small) white potatoes

2 cups chopped carrots

2 cups chopped celery

1 cup chopped onion

5 large boneless chicken breasts, cut into small pieces

Simmer until almost tender and add 1/4 teaspoon Mrs. Dash Seasoning.

Stir regularly

Whisk together 1 can cream of chicken soup +  1 soup cans of 1/2 & 1/2 milk and add to heavy soup pot.

Whisk together one can of cream of celery soup + one soup can of water and add to the soup pot.

Whisk and stir until soup liquid is smooth.

Add 1 1/2 cups brown rice.

Continue to check and stir — it will stick.

Simmer until rice is cooked. Add seasonings.

Refrigerate after it cools.

NEXT DAY

Before serving, add 1 can chicken stock and reheat–otherwise it will be too thick.

This can be frozen for 1-2 months.

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