Creamy Chicken and Rice Soup.

1/2 cup chopped onion. (1 medium)
1/2 cup sliced celery
1/2 cup sliced carrot or sliced mushroom
1 tablespoon butter or margarine.
1- 14 ounce can reduced sodium chicken broth
1- 10 3/4 ounce can reduced fat- reduced sodium condensed cream of chicken soup
1 cup water
1 6 1/4 ounce package chicken flavored rice pilaf mix
1/2 teaspoon black pepper
2 1/2 cups milk
2 cups chopped cooked chicken
Fresh parsley (optional)

1. In a large saucepan, cook onion, celery, and carrots in hot butter over medium hear until tender.

2. Add chicken broth, soup, and water. Stir in pilaf mix with the seasoning packet and pepper. Bring to boiling; reduce heat. Simmer, covered for about 20 minutes or until rice is tender, stirring occasionally.

3. Stir in milk and cooked chicken; heat through. If desired, sprinkle each serving with parsley.

ENJOY!


*Made this soup tonight and it's so good in a bread bowl. For a fun touch, I found some large rolls at walmart that are somewhat football shape and just in time for sunday night, we could have had football shaped soup bowls. :P I think this reminds me of something you would get in a restaurant. It's so creamy and yummy. Hope you try it sometime and enjoy!