Chicken Rice Soup Mix
- 2 C. uncooked long grain brown rice
- 1/2 C. chicken bouillon granules
- 4 tsp. dried tarragon
- 4 tsp. dried parsley flakes
- 1 tsp. white pepper
- 3 C. water
- 1 T. butter
- In a bowl, combine the first 5 ingredients. Cover and store in a cool, dry place for up to 6 months
To prepare soup:
- In a saucepan bring water, butter and 2/3 C. soup mix to a boil.
- Reduce heat, cover and simmer for 30-35 minutes or until rice is tender.
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