Chicken Soup

• 2 1/2 to 3 lb. chicken or 5 chicken breasts (boneless)
• 2 c. chicken broth or add 6 chicken bouillon cubes
• 4 c. water
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can cream of tomato soup
• 1 (1 lb.) can tomatoes
• 1 (1 lb.) frozen mixed vegetables
• 1 small onion, chopped
• 1 c. Minute rice
• 1 Tbsp. salt
• 1 tsp. pepper
• 2 Tbsp. sugar
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 2 bay leaves

1. Cook chicken in water with bouillon cubes or broth and water. Remove when cooked and shred; put aside.
2. Cook mixed vegetables, onion and seasonings, adding rice just before vegetables are cooked.
3. Then add soups and chicken.
4. Simmer for 5 to 10 minutes. Remove bay leaves.
5. Serve.

chicken, chicken broth, water, cream of mushroom soup, cream of chicken soup, cream of tomato soup, tomatoes, mixed vegetables, onion, rice, salt, pepper, sugar, basil, thyme, oregano, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193685 (may not work)