Monday, April 23, 2012

Chicken Rice Soup

Easy Chicken Rice Soup

2 Cans of your favorite broth, or about 2-4 cups of broth

3 Shredded boneless skinless chicken( or you can use leftover shredded chicken from a whole chicken)

1 bag of frozen mixed vegetables

4 Tablespoons of minced garlic

2 bay leaves

Salt and Pepper

Cooked rice ( I do 4 servings according to the box)

Put your chicken breasts in the oven to cook. In a pot put in your broth, mixed veggies, half an onion, garlic, salt, and pepper, turn on and let it cook. When your chicken is done, shred it and put it in with the broth and veggies. While that cooks, this is when you can cook your rice. After its cooked add it in with the soup. Cook on low to simmer for about 20 minutes. Eat and enjoy!

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