Ingredients

• 1 , 32 ounce
• 2 , 10.5 ounce
• 2 , 10.5 ounce
• 1 , 16 ounce
• 2 tablespoons salt-free vegetable seasoning , divided
• 3 tablespoons butter
• 2 , 8 ounce
• 1 , 8 ounce
• 1 medium onion , diced
• 2 teaspoons garlic salt
• 2 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1.5 cups water , or more as needed
• 1.5 cups uncooked long grain rice

Instructions

1. 1 Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
3. 3 Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
4. 4 While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.

Nutrition per serving