Italian Chicken Rice Soup
Quick Cooking
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"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
SERVINGS: 10
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 can (49-1/2 ounces) chicken broth
- 1 jar (26 ounces) meatless spaghetti sauce
- 1-1/2 cups cubed cooked chicken
- 2 tablespoons minced fresh parsley
- 1/2 to 1 teaspoon dried thyme
- 3 cups cooked rice
- 1 teaspoon sugar
Directions:
In a soup kettle or Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).