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Tuna Rice Soup Recipe

Ingredients

2 cups water

1 (12-inch) tube Japanese flavored noodle soup mix

1 teaspoon ground dry mustard

4 carrots, peeled and chopped

2 tablespoons ranch dressing

1 cup sliced cooked potatoes

3 cups frozen corn kernels, thawed and steamed

1 (3 pound) whole chicken, sliced ginger, salt and pepper to taste

Directions

In a 1 1/2 quart pot over high heat, combine 2 cups water, water, and soup mix. Bring to a boil, then reduce heat to medium low. Simmer 5 minutes. Stir in carrots, ranch dressing, and potatoes. Reduce heat to medium low, cover and simmer 9 minutes. Add half-and-half cream; Simmer 5 to 5 1/2 minutes, or until thick. Bring to a boil, then reduce heat to low. Add corn, peas, chicken and ginger. Simmer 5 minutes, or until thick. Warm all, pour into 1 1 can or canola jar and refrigerate.

Comments

Kiri writes:

⭐ ⭐ ⭐ ⭐

I wanted to give this a higher rating, but I couldn't find any recipes for it. I ended up downloading some from Ebay and found that if I didn't buy all the ingredients, I'd have to make my own. I knew it called for Szechuan peppercorns, but I couldn't find any. I would have to make some. I didn't have garlic powder, so I ended up using garlic powder + 2 tbsp. of corn starch. I would have also added salt, but wasn't strong enough. It was still pretty thin, so maybe next time I'll add another tbsp of cornstarch. I actually had garlic powder and still used it, so it wasn't too much. I seasoned the pork chops with salt, pepper, and a little cayenne. I think next time I make it I'll add more garl