- Place the soup mixes in a saucepan. Add sufficient cold water from the measured amount to make a smooth paste, and then add the remaining cold water. Cover and bring to the boil.
- Reduce the heat and simmer gently for 15 minutes stirring occasionally.
- Cut bread into cubes and fry in most of the butter to make croutons.
- Stir the remaining butter into the soup with the chicken and rice. Heat thoroughly.
- Serve soup with croutons on top.