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Chicken Rice Soup Mix

SUBMITTED BY: Iola Egle 

"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."
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RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.5
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  30 Min
READY IN  35 Min

SERVINGS

 (Help)
    
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 or margarine

DIRECTIONS

  1. In a bowl, combine the first five ingredients. Cover and store in a cool dry place for up to 6 months.
  2. To prepare soup: In a 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed on Nov. 12, 2007 by JWITZEL 
This was quick and simple but WAY too salty, so salty that I could hardly eat it. Maybe it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed on Jan. 2, 2007 by coonsrac 
A quick soup to make. Even tasty without meat. MORE


 
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