Meg’s Cream of Leftover Chicken with Rice Soup

BRING the chicken broth to a boil in a large stock pot.

ADD the garlic and celery.

LOWER the heat and cook for 10 minutes.

COOK the instant rice according to package.

ADD the chicken, cream-style corn, and rice.

COOK for 10 minutes over medium-high heat, reduce if it boils too much.

STIR in the half and half.

COOK for 5 minutes, until heated through.

Serve either immediately or let it sit for ten minutes.

Pictured is the soup before I gave it a chance to rest, after a little while it thickened a lot. It’s good either way.

I only used reduced sodium chicken broth because it’s the only kind without MSG that I could find. You can TRY regular broth, but it will probably turn out way too salty.

You can use any kind of rice you want, I use instant rice for this soup because it helps thicken it. But since this is a “leftovers” soup, it can be any rice or chicken (etc) that you have left over.

Soup isn’t a science, there’s no right or wrong way to make soup. This recipe can be altered any way you like it! I’ve increased the ingredients to make a larger quantity for a family gathering, I’ve also tried using fat free half and half. Don’t be afraid to experiment.