July 12, 2010
Chicken & Rice Soup
Mushrooms give body and a rich flavor to traditional chicken soup with almost no extra work for the cook.
Servings: 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 1/2 quarts chicken broth
- 1 cup water
- 1 cup chopped celery
- 1/4 cup chopped carrots
- 2 cups chopped, cooked chicken
- 1 cup instant rice
- 1 (4-ounce) can sliced mushrooms, drained
- 1 1/2 tablespoons onion soup mix
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
Directions
Bring broth and water to a boil in a large saucepan over medium-high heat. Add celery and carrots. Cook until vegetables are tender, about 2 minutes.
Add chicken, rice, mushrooms, soup mix, poultry seasoning and black pepper; mix well.
Bring to a boil. Cook, covered, until rice is tender, about 10 minutes. Ladle into soup bowls and serve.
Secret Tip
Having cooked rice on hand is a great head start on dinner. Whenever you make rice for a meal, cook an extra cup for this recipe. Using cooked rice in this recipe will reduce the preparation and cooking time to 15 minutes. Reduce the broth by 1 cup.
