Chicken Rice Soup Mix
Total TimePrep: 5 min. Cook: 30 min.
Makes2-3 servings per batch
- 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
- 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).
- 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.
Nutrition Facts1 cup: 161 calories, 5g fat (3g saturated fat), 11mg cholesterol, 1722mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Nov 30, 2011
IS it just me or WHere is the chicken?
Feb 8, 2011
I did not put the boullion in the mix, instead I used 3 cups of chicken broth rather than the water.
Apr 13, 2010
This soup mix is great! If you like less salt, simply add less bouillon or use salt-free bouillon.
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.