Meg’S Cream Of Leftover Chicken With Rice Soup

• 3 cans Reduced Sodium Chicken Broth
• 1/3 teaspoons Minced Garlic
• 4 stalks Chopped Celery
• 2 cups Cooked Instant Rice
• 2 cups Cooked Chicken Or Turkey, Diced Or Chopped To Preferred Size
• 2 cans Cream-style Sweet Corn (15oz Can Size)
• 1 pint Half-and-half
• 1/2 teaspoons Sea Salt

1. BRING the chicken broth to a boil in a large stock pot.
2. ADD the garlic and celery.
3. LOWER the heat and cook for 10 minutes.
4. COOK the instant rice according to package.
5. ADD the chicken, cream-style corn, and rice.
6. COOK for 10 minutes over medium-high heat, reduce if it boils too much.
7. STIR in the half and half.
8. COOK for 5 minutes, until heated through.
9. Serve either immediately or let it sit for ten minutes.
10. 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.
11. 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.
12. 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.
13. 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.

chicken broth, garlic, stalks chopped, rice, chicken, creamstyle, salt

Taken from tastykitchen.com/recipes/soups/mege28099s-cream-of-leftover-chicken-with-rice-soup/ (may not work)