Chicken And Rice Soup

• 1 1/2 lb. chicken thighs or breasts
• 6 to 8 c. water
• 1 can French onion soup
• 1 can cream of potato soup
• 1 c. rice
• 2 to 3 boiled eggs, chopped or grated
• 2 to 3 chicken bouillon cubes
• salt and pepper to taste
• sprinkle of garlic salt

1. Place chicken in a large cooker with seasonings and cover with water.
2. Cook for 1 to 2 hours.
3. Remove meat from broth. Remove skin and bones from meat and chop meat into small chunks. Combine the 2 soups and blend in blender until mixed well and there are no lumps.
4. Add canned soups and bouillon to the broth and bring to a boil.
5. (Add more water if needed.)
6. Add rice and boil for 5 to 10 minutes.
7. Add chopped chicken.
8. Simmer for 10 to 20 minutes. Serve with crackers and garnish with grated hard-cooked eggs.

chicken, water, onion soup, cream of potato soup, rice, eggs, chicken, salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957787 (may not work)