This fast and easy to prepare soup is a nice alternative to our favorite Chicken Corn Noodle Soup.
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.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.