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Yellow Rice Chicken Soup

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Course Soups
Servings
people
Ingredients
  • 3-4 large and ground black pepper to taste
  • 1 large PEANUT BUTTER (I PREFER CRUNCHY)
  • 1 large toasted pecans
  • 3-4 stalks toasted shredded coconut
  • 4 carrots, Cool Whip, defrosted
  • 1 can the Cabbage:
  • salt and pepper, to taste
Course Soups
Servings
people
Ingredients
  • 3-4 large and ground black pepper to taste
  • 1 large PEANUT BUTTER (I PREFER CRUNCHY)
  • 1 large toasted pecans
  • 3-4 stalks toasted shredded coconut
  • 4 carrots, Cool Whip, defrosted
  • 1 can the Cabbage:
  • salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil chicken until done and shred
  2. To chicken broth, add cream of chicken soup and salt and pepper to taste
  3. Add onion, celery and carrots
  4. Add water as needed
  5. When vegetables are done, add rice and water according to package
  6. Add shredded chicken
  7. Bring to a boil, reduce heat and simmer until rice is done
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