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Gerardine Rice Soup Recipe


1 cup chopped onion

2 cups chopped celery

1 cup chopped green bell peppers

1 cup chopped green bell pepper

1 cup chopped onion

1 cup chopped green bell pepper

2 cups sliced fresh mushrooms, quartered

2 cups raisins

1 cup chopped fresh parsley

2 cloves garlic, minced

2 pounds skinless, boneless chicken thighs

1 (10.75 ounce) can condensed cream of chicken soup

1 tablespoon dried minced onion

1 cup vegetable oil

1 (16 ounce) can refrigerated whole kernel corn

50 oz. can crushed pineapple


In a large saucepan bring 2 cups water to a boil. Add the onion and celery and cook, stirring occasionally, for 2 minutes. Stir in the bell peppers, green peppers, green bell pepper, onion mixture, mushrooms, raisins and parsley. Cook over medium heat for 5 minutes, stirring occasionally.

Remove from heat and stir in chicken and rice. Bring to a boil, reduce heat to low and stir constantly until chicken and rice are cooked through and thick.


Backy Kaska writes:

⭐ ⭐ ⭐ ⭐

Great recipe. I followed the recipe exactly and it was delivered in minutes flat! Everyone raved about it. Everyone thought it was so easy & delicious!
Vono writes:

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I love this recipe. Used rum and cream cheese for topping.