This is a great soup for left over thanksgiving turkey! Very easy to make, and keeps wonderfully! This is my own recipe, hope you like it!
Provided by Tara Simpson
Categories Stocks
Time 30m
Yield 2-3 quarts, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large stock pot.
- Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
- Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
- Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
- The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
- Great with warm rolls or crackers!
Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 4, Cholesterol 67.7, Sodium 913.8, Carbohydrate 17.1, Fiber 1, Sugar 0.7, Protein 27.8
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