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This quick combination from Iola Egle of McCook, Nebraska produces bowls of steaming soup that are sure to warm up your family. The mix calls for brown rice instead of white rice and is subtly seasoned with tarragon and pepper.
Nutritional Facts 1 serving (1 cup) equals 161 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 1,722 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chicken Rice Soup Mix in Quick Cooking March/April 2001, p35
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Reviewed on Nov. 30, 2011 by modokennard
IS it just me or WHere is the chicken?
Reviewed on Feb. 08, 2011 by mojomo
I did not put the boullion in the mix, instead I used 3 cups of chicken broth rather than the water.
Reviewed on Apr. 13, 2010 by jhouser
This soup mix is great! If you like less salt, simply add less bouillon or use salt-free bouillon.
Reviewed on Nov. 24, 2009 by chocolatecookies
This soup has way too much salt; it overpowers everything else. It might be pretty good if the amount of bouillon was cut in half. It also takes a lot longer than 30 minutes to get the rice cooked.
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