Sometimes when I’m cooking…it doesn’t always end up the way I thought it would when I started.
This was one of those recipes.
I thought it would be more casserole-ish, but since I switched from oven baking to pressure cooker…it turned out more soup-ish.
Anyway, this chicken soup with rice recipe is a good, quick and easy meal that will definitely go into my rotation of meals.
No Pressure Cooker?
I made this in the pressure cooker (my new favorite cooking tool). I also used my rice cooker, but you could easily do boil-in-a-bag rice and that would make it just as easy. You can also cook the rice in your pressure cooker and then make the soup in there too. I added the rice in last so making it in a different device worked for me.
Also, if you don’t have a pressure cooker, you can make it in your crock pot (just set for 4-6 hours) or the oven (just use 1 can of soup and 1 cup of water and bake at 375 for 1 hour).
Chicken Soup with Rice Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cans of cream of chicken soup
- 2 cups of chicken stock
- 1 envelope of onion soup mix
- 2 cups of frozen vegetable medley (mixed vegetables)
- 1 cup of cooked rice
- salt and pepper
Instructions
- Place the chicken, 2 cans of soup, chicken stock, envelope of onion soup mix and 2 cups of frozen veggies in the pressure cooker.
- Hit the chicken button and then add 5 minutes to set it for a total of 20 minutes.
- While it's cooking, make the rice.
- When the soup is done, remove the chicken and shred it. Then place it back into the pot.
- Add the rice and stir.
- Salt and pepper to taste.
- Enjoy!
Next time I think I’ll try to make some homemade cream of chicken soup ahead of time to try and cut down on the sodium. And if you’re gluten free or just worried about the packaged soup mix, you can make your own with this onion soup mix recipe.
Have I convinced you to love a pressure cooker too?
