Ingredients
2 tablespoons uncooked instant rice1-1/2 teaspoons reduced-sodium chicken bouillon granules1 teaspoon dried celery flakes1 teaspoon dried parsley flakes1/4 teaspoon dried minced onion1/8 teaspoon pepperADDITIONAL INGREDIENTS:3/4 cup boiling water1 can (5 ounces) chunk white chicken, drained
Preparation
In a small bowl, combine the first six ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 4 tablespoons.
To prepare soup: In a small microwave-safe bowl, place soup mix. Pour boiling water over mix; cover and let stand for 5 minutes. Stir in chicken. Microwave, uncovered, on high for 1-2 minutes or until heated through.
