Creamy Chicken and Rice Soup
1 pouch of brown rice (I use the organic kind at Trader Joes)
1 rotisserie chicken pulled in small pieces (no skin or fat)
1 box of organic chicken stock
1 bunch of scallions
2 cans of cream of chicken soup
2 c milk/cream (one cup of each)
1 TBSP of Tony Chacheres seasoning
1/2 stick of butter
Melt butter is a large sauce pan. Chop scallions and cook them in butter until they are soft. Then add in the cooked rice until coated. Then add in the box of chicken stock, the cream of chicken soup, milk, cream, and seasoning. When that is hot and well blended add in chicken pieces being careful not to dry it out by boiling it too much. Garnish with fresh parsley. Enjoy on those frosty, cold nights!
Serve with crusty bread or grilled cheese!