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Cream Chicken Soup

Creamy Chicken Soup

2 cups of grilled chicken
1 bag of frozen veggies (mixture – broccoli, carrots, bell peppers, etc., your choice)
½ of a white or yellow onion (diced)
2 cups of Bulger Rice (follow package cooking instructions)
1 can of cream of chicken (vegan or not)
1 box of creamy chicken broth or stock
2 tbsp. Parsley
2 tbsp. Thyme
3 tbsp. Garlic salt
3 tbsp. Garlic Powder
Salt /pepper to taste (I make my own now)
1/2 cup of Coconut flour (makes it thicker)
¼ cup of BariGirls Sweet Seasoning

Cook the frozen veggies as listed on package and set aside. Over medium heat, in a large soup pot, add broth or stock and 3 cups of water. Add coconut flour, cooked veggies, bulger rice, and cream of chicken and stir thoroughly. Add the cooked grilled chicken and spices and seasonings and turn heat down on low and cook for 20 minutes. Enjoy. Makes 6-8 servings.

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