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Chicken Rice Soup Mix Recipe
Chicken Rice Soup Mix Recipe photo by Taste of Home

Chicken Rice Soup Mix Recipe

Read Reviews (4)
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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.
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 8-12 servings

Ingredients

  • 2 cups uncooked long grain brown rice
  • 1/2 cup chicken bouillon granules
  • 4 teaspoons dried tarragon
  • 4 teaspoons dried parsley flakes
  • 1 teaspoon white pepper
  • ADDITIONAL INGREDIENTS:
  • 3 cups water
  • 1 tablespoon butter

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.

Directions

  1. In a large bowl, combine the first five ingredients. Cover and store in a cool dry place for up to 6 months. Yield: 4 batches (about 2-2/3 cups).
  2. To prepare soup: Shake rice mix before measuring. In a large saucepan, bring water, butter and 2/3 cup soup mix to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the rice is tender. Yield: 2-3 servings per batch.
Originally published as Chicken Rice Soup Mix in Quick Cooking March/April 2001, p35

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.

Reviews for Chicken Rice Soup Mix(4)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 30, 2011

IS it just me or WHere is the chicken?

MY REVIEW
Reviewed Feb. 8, 2011

I did not put the boullion in the mix, instead I used 3 cups of chicken broth rather than the water.

MY REVIEW
Reviewed Apr. 13, 2010

This soup mix is great! If you like less salt, simply add less bouillon or use salt-free bouillon.

MY REVIEW
Reviewed Nov. 24, 2009

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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