Chicken with Brown Rice and Asparagus Soup Base

Chili Base (WLUK)


1# cooked and picked roasted chicken

4 oz cooked asparagus sliced into small pieces

2 cups cooked brown rice

2 cups cream of mushroom soup

2 tsp dried thyme

When you reheat:

1 -1 1/2 cups of milk or half and half


n a large mixing bowl add the chicken, asparagus, rice, mushroom soup, and thyme .

Mix everything well.

Portion into 1# portions in either a freezer bag or freezer safe container.

Freeze the soup base.

When you want to reheat, add 1# of the soup base to a small pot and add in 1-1 1/2 cups of milk or half and half and bring to a boil.

Double check seasoning and add salt and/or pepper as needed