2 cups sliced celery
3 quarts chicken broth
4 cups cubed chicken
1 can cream of mushroom soup
1 cup uncooked instant rice
1 envelope onion soup mix
1 tsp poultry seasoning
1/2 tsp salt
1/2 tsp thyme
1/2 tsp pepper
In a dutch oven or soup kettle, cook celery in broth until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover & simmer for 6-8mins or until rice is tender. Yield: 16 servings
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