The first time I made this soup, my family was praising the smell even before they got a taste of it. The basic recipe comes from an old cookbook my grandmother gave my mother called Country Classic Pioneer Cookbook. I’ve changed it a little, streamlining the recipe instructions and adding meat. This version calls for chicken, but you could easily make it with beef (which is what I did the first time I tried it). It goes well with bread, such as these Easy Bread Sticks.

Vegetable Chicken Chowder

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2 cups water

3 cups chicken broth

1 can tomato soup

1 teaspoon salt

2 teaspoons onion powder

¼ teaspoon pepper

½ cup rice

2 cups chopped potatoes

½ cup diced celery

1 cup diced carrot

2 cups chopped chicken

1 cup milk

3 Tablespoons flour

Combine liquid, seasonings, and rice in a large sauce pot. Heat to boil. When soup boils, add chopped potatoes, celery, and carrots. Reduce heat and simmer for 45 minutes.

Meanwhile, cook chicken. Add to soup after the 45 minutes cooking time or when the rice is tender. Whisk milk and flour, add to soup. Bring to boil and serve immediately.

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