Saturday, December 21, 2013

TOMATO, CHICKEN, MUSHROOM SOUP

1/4 lb sliced fresh mushrooms
1 tbsp butter
2 cans (13-14 oz each) chicken broth
2 cups diced cooked chicken
1 can (14.5-oz) whole tomatoes
1 can (8-oz) tomato sauce
1 carrot, thinly sliced
1 envelope Italian Salad Dressing Mix (ie Good Seasons)
3/4 quick-cooking rice

In a large saucepan or Dutch oven, melt the butter; add mushrooms and cook until almost tender.  Gradually stir in the chicken broth. Add the chicken tomatoes, tomato sauce, carrot, and salad dressing mix; bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in the rice and remove from the heat.

Let stand, covered, for 5 minutes before serving.



Yield: 6 to 8 servings

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