Chicken Vegetable Rice Soup
From: Francine, Gatineau, Quebec, Canada
Comments: Quick to prepare with leftover chicken. Delicious, nourishing and full of vitamins.
Servings: 10
IngredientsPreparation
  • 4 cups [1 L] tomato juice
  • 3 cups [750 mL] chicken broth
  • 1 [2-ounce / 50-g] envelope onion soup mix
  • 2 cups [500 mL] carrot slices
  • 2 cups [500 mL] potato dices
  • 3 celery stalks, sliced
  • 1 small turnip, diced
  • 1 [[12-ounce / 341-mL] can corn kernels, drained
  • 1/2 cup [125 mL] drained boiled rice
  • Cooked chicken dices, to taste
  • Heat together tomato juice and chicken broth over medium heat.
  • Stir in onion soup mix.
  • Mix in carrot slices, potato dices, celery slices and turnip dices.
  • Simmer until vegetables are tender.
  • Stir in drained corn kernels, boiled rice and cooked chicken dices.
  • Reheat and serve, hot.