Chicken and Rice Soup III Recipe

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon chopped onion

2 tablespoons chopped celery

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups chicken broth

1/2 cup chicken broth

1/3 cup water

1 (10.5 ounce) can condensed cream of chicken soup

1 (10 ounce) package frozen mixed vegetables

Directions

Heat oil in a large saucepan over medium heat. Saute garlic, onion, celery, salt, oregano, basil, rosemary, sage and thyme in olive oil until tender. Stir in chicken broth and chicken broth. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.

Stir mixed vegetables into chicken broth mixture and simmer for 10 minutes. Stir into chicken broth mixture. Cover and simmer 20 minutes more, stirring occasionally.

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Comments

nuplus34102 writes:

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I submitted this recipe much too soon, unforgiveable, but I will make this again and probably try adding more raisins. I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dill, a few grinds from my pepper mill. This is good for flake background flavor. I used 1/2 tsp. salt and 1/2 tsp. dried tarragon powder. This knocks back the citrusy taste of flaked maize and balances it out. It's not strawberry-juicy like an instant but very drinkable and drinkable still. It's not honeyed; more like a dessert. I may try this with white chocolate.

DaMaNa445 writes:

⭐ ⭐ ⭐

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