Chicken And Rice Soup - cooking recipe

Ingredients

1 1/2 lb. chicken thighs or breasts
6 to 8 c. water
1 can French onion soup
1 can cream of potato soup
1 c. rice
2 to 3 boiled eggs, chopped or grated
2 to 3 chicken bouillon cubes
salt and pepper to taste
sprinkle of garlic salt

Preparation

Place chicken in a large cooker with seasonings and cover with water.
Cook for 1 to 2 hours.
Remove meat from broth. Remove skin and bones from meat and chop meat into small chunks. Combine the 2 soups and blend in blender until mixed well and there are no lumps.
Add canned soups and bouillon to the broth and bring to a boil.
(Add more water if needed.)
Add rice and boil for 5 to 10 minutes.
Add chopped chicken.
Simmer for 10 to 20 minutes. Serve with crackers and garnish with grated hard-cooked eggs.