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Soothing Chicken Soup
SUBMITTED BY:
Kris Countryman
"'I made a few improvements to a fast-to-fix recipe to create this comforting soup,' says Kris Countryman of Joliet, Illinois. It's easy to stir up with broth, soup mix and instant rice."
RECIPE RATING:
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(2)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 cups sliced celery
3 quarts chicken broth
4 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup uncooked instant rice
1 envelope onion soup mix
1 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
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DIRECTIONS
In a Dutch oven or soup kettle, simmer celery in broth until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until the rice is tender.
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REVIEWS
Reviewed on Jan. 6, 2007 by
wannabechef
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wannabechef
Jan. 6, 2007
I found this recipe while searching for a chicken and wild rice soup recipe. I substituted cooked wild rice for the instant rice and also added 1/2 lb. of sliced crimini mushrooms the second time I made it. Took it to work to share and everyone loved it so it was a big hit with lots of people.
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I found this recipe while searching for a chicken and wild rice soup recipe. I substituted...
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Reviewed on Mar. 15, 2008 by GRIEDER
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GRIEDER
Mar. 15, 2008
This was a good base but mine was way too salty---and I love salt. I did add salt in addition to seasoned salt..big mistake! I think less salt and less celery would be good revisions.
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This was a good base but mine was way too salty---and I love salt. I did add salt in addition...
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