Recipe by bwagstaff
"This is a soup my mom used to make for me any time I caught a cold. She used to call it French Canadian penicillin (she was 100% French Canadian). This is one of my favorite comfort foods and is truly wonderful when feeling under the weather. You'll want to play with it to get the thickness and garlic level right for your tastes, but it is well worth it."
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water, or as needed
uncooked white rice
chicken bouillon granules
garlic powder, or to taste
2 (14.5 ounce) cans
1 (10.5 ounce) can
condensed chicken rice soup
As soon as I saw the French Canadian reference, I knew I had to try this. This is a different twist on some of the concoctions I was raised on. It's very easy to make and made with common pantry items. I did cook the rice for a shorter time, because I had a feeling it would get mushy. I'd even consider cooking it less time, so that it's undercooked slightly. Aside from the cooking time, I made the soup exactly as written. I ended up using about 3/4 tsp of garlic powder, and didn't add additional water at the end. The soup is nice and thick, and very filling. It makes about 6 good size servings. I did need to add salt and pepper since I felt it needed more flavor. Thank you for sharing your "penicillin" recipe! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Chicken Rice Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
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