Sauté in pot in 2 TBSP olive oil (your choice of oil) until tender
2 stalks chopped celery
1/2 medium onion
1/2 sea salt, dash of pepper
Then add your spices: 2 TBSP total, I buy La Madeleine's jar of spices for rotisserie chicken but you could go Cajun on this too! Infuse other spices to this recipe - make it yours!
Add 2 quarts of water
4 large, peeled & sliced carrots
1 TBSP chicken paste or 3 bullion cubes
Creamed corn, small can
1 can Golden Mushroom Soup (any "cream of" soup will work for this - try your favorite!)
1 cup of uncooked rice (I have also added 1 cup of cooked, leftover Uncle Ben's Original Recipe Long Grain Wild Rice)
1 1/2 cups of cooked chicken (see quick cook method*)
Bring to a boil and cook for on a medium heat, covered for 20-30 minutes. It is a thick and hearty soup...Makes 8 servings. I share with neighbors and put some in the freezer!
QUICK COOK METHOD ***While I saute my veggies, I put my frozen chicken breasts in a skillet and
steamed them in about 20 minutes with a deep lid on them. As they cook, I cube them in the pan with a knife. This makes the chicken cook very fast. Then as soon as the chicken is cooked thouroughly, I toss them into the soup pot.
Use leftover chicken or buy a rotisserie chicken and cube what you have! I love creating something new with my leftovers!