Come cook with Annie! Today we'll share with you two easy recipes for making dinner out of your prepping pantry. These are two staples in our house: Tomato Veggie Soup and Chicken and Rice. These recipes are quick and easy and can give you a delicious meal in a pinch.

Veggie Soup Recipe:

64 ounces tomato juice
32 ounces mixed veggies (canned, frozen or fresh)
4 potatoes
Fresh or frozen cabbage (to taste)
Salt and pepper (to taste)
Crushed red pepper (to taste)

Chicken and Rice Recipe

2 cans cream of chicken soup
1 can filled with water
32 ounces cooked shredded chicken (or fresh/frozen chicken, cooked)
2 cups instant rice, uncooked
2 tablespoons butter
Salt and pepper to taste

Place butter into a pan. Add cream of chicken soup and water. Combine and bring to simmer. Add instant rice. Stir and bring back to a gentle simmer again. Turn heat off, stir in cooked chicken, salt, and pepper. Bake at 350 degrees for 30 minutes. Enjoy!

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Music: Tracks from YouTube Audio Library

00:00 Intro
02:56 Veggie Soup
13:38 Chicken and Rice
26:12 Suppertime!

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