Prep Time:
10 mins
Cook Time:
1 hr 45 mins
Total Time:
1 hr 55 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.
Nutrition Facts (per serving)
| 250 | Calories |
| 5g | Fat |
| 35g | Carbs |
| 15g | Protein |
