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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I made a few improvements to a fast-to-fix recipe to create this comforting soup, says Kris Countryman of Joliet, Illinois. It's easy to stir up with broth, soup mix and instant rice. Ingredients:
2 cups sliced celery |
3 quarts chicken broth |
4 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup uncooked instant rice |
1 envelope onion soup mix |
1 teaspoon poultry seasoning |
1/2 teaspoon seasoned salt |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle, simmer celery in broth until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until the rice is tender. Yield: 16 servings (4 quarts).
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