Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
with bitter greens

1 (14 oz) can low sodium chicken broth
1 cup cooked rice
2 cups chicken, cooked and chopped
3 green onions
1 cayenne pepper, chopped
1 ripe tomato, chopped
1 clove garlic, minced
½ tsp coarse ground black pepper
1 (10oz) can condensed cream of chicken soup plus one can water
1 cup half & half
3 tbsp water
2 cups escarole, chopped

1. Place broth, rice, chicken, green onions, pepper, tomato, garlic, pepper, half & half and one can soup and one can water in a crockpot. Cook on low for 4 hours.
2. Before serving sauté escarole in water until greens wilt and add to soup.


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