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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 16 |
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This is a feel-better-soon remedy that I always have on hand. It makes a lot and keeps well in the freezer. From TOH Quick Cooking. Ingredients:
2 cups sliced celery |
3 quarts chicken broth |
4 cups cubed cooked chicken |
1 can cream of mushroom soup, undiluted |
1 cup uncooked instant rice |
1 envelope onion soup mix |
1 teaspoon poultry seasoning |
1/2 teaspoon seasoning salt |
1/2-1 teaspoon dried thyme |
1/2 teaspoon pepper |
Directions:
1. In a big pot, add the broth; bring to a boil; add celery; lower heat, cover, and let simmer, until celery is tender.
2. Add in the remaining ingredients; stir to combine.
3. Bring to a boil; lower heat, cover, and simmer for 6-8 minutes or until the rice is tender.
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