Meg’S Cream Of Leftover Chicken With Rice Soup

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   ["BRING the chicken broth to a boil in a large stock pot.", "ADD the garlic and celery.", "LOWER the heat and cook for 10 minutes.", "COOK the instant rice according to package.", "ADD the chicken, cream-style corn, and rice.", "COOK for 10 minutes over medium-high heat, reduce if it boils too much.", "STIR in the half and half.", "COOK for 5 minutes, until heated through.", "Serve either immediately or let it sit for ten minutes.", "Pictured is the soup before I gave it a chance to rest, after a little while it thickened a lot. It's good either way.", "I only used reduced sodium chicken broth because it's the only kind without MSG that I could find. You can TRY regular broth, but it will probably turn out way too salty.", "You can use any kind of rice you want, I use instant rice for this soup because it helps thicken it. But since this is a ""leftovers"" soup, it can be any rice or chicken (etc) that you have left over.", "Soup isn't a science, there's no right or wrong way to make soup. This recipe can be altered any way you like it! I've increased the ingredients to make a larger quantity for a family gathering, I've also tried using fat free half and half. Don't be afraid to experiment."]

* Per serving · 4 servings · Values may vary.

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