1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 cup uncooked instant rice
1 envelope onion soup mix
1 tsp poultry seasoning
1/2 tsp seasoned salt
1/2 tsp dried thyme
1/2 tsp pepper
Instructions
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.
Originally Submitted
3/7/2011
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