Chicken Corn Rice Soup
10 cups chicken broth
3 cups instant white rice, uncooked
1 pound boneless, skinless chicken breasts, cooked and diced
1 can whole kernel corn
1 can creamed corn
Over medium heat, bring the broth to a boil in a large pot. Add the rice then cook, stirring occasionally, until the rice is soft. Reduce the heat to low. Add the chicken, corn and creamed corn then cook, stirring occasionally, until heated through. The longer this soup simmers, the better the taste becomes.
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