2 cups milk
1 cup water
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
1 clove garlic, peeled and minced
1 large onion, chopped
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 cup dry kidney beans
1 cup dry mixed vegetables
3 tablespoons chicken broth
2 tablespoons beef bouillon granules
1/2 teaspoon salt
4 cups instant-read chicken soup mix
2 stalks celery, finely chopped
1/4 cup uncooked long-grain white rice
1/4 cup heavy cream
1 teaspoon season salt
In a saucepan, combine milk, water, pepper, salt and garlic. Bring to a boil. Reduce heat to low and simmer, stirring frequently, for 1 hour, stirring occasionally.
Stir onion, sage, thyme, basil, beans, mixed vegetables and chicken broth in a large stockpot. Add chicken and cook until done, stirring occasionally. Stir in rice and add salt and vinegar. Season with salt and bring to a boil. Reduce heat to medium-low and simmer, covered, for 2 1/2 to 3 hours, stirring occasionally.