Creamy Chicken & Rice Soup

• 2 boneless skinless chicken breasts, cut into small chunks
• 3 cups water
• 1 small chicken bouillon cube
• 1 teaspoon salt
• 1 teaspoon parmesan cheese
• 12 teaspoon black pepper
• 12 teaspoon dried parsley flakes
• 12 teaspoon onion powder
• 14-12 teaspoon garlic powder
• 14-12 teaspoon ground ginger
• 1 tablespoon butter
• 1 14 cups instant rice, uncooked
• 12 cup whipping cream
• 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
• 1 cup shredded cheese (optional)

1. Spray a large put with cooking spray then cook the chicken pieces until no longer pink.
2. Add the the rest of the ingredients except the cream, soup, & shredded cheese.
3. Simmer on medium-low heat for 10 minutes.
4. Mix in the cream, soup, & cheese (if using) & continue to simmer on low for 5 minutes.
5. Serve hot.

chicken breasts, water, chicken, salt, parmesan cheese, black pepper, parsley flakes, onion powder, garlic, ground ginger, butter, instant rice, whipping cream, cream of mushroom soup, shredded cheese

Taken from www.food.com/recipe/creamy-chicken-rice-soup-376036 (may not work)