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Chicken Rice Soup Mix

Total Time

Prep: 5 min. Cook: 30 min.


2-3 servings per batch

This quick combination from Iola Egle of McCook, Nebraska produces bowls of steaming soup that are sure to warm up your family. The mix calls for brown rice instead of white rice and is subtly seasoned with tarragon and pepper.


  • 2 cups uncooked long grain brown rice
  • 1/2 cup chicken bouillon granules
  • 4 teaspoons dried tarragon
  • 4 teaspoons dried parsley flakes
  • 1 teaspoon white pepper
  • 3 cups water
  • 1 tablespoon butter


  1. In a large bowl, combine the first five ingredients. Cover and store in a cool, dry place for up to 6 months. Yield: 4 batches (about 2-2/3 cups).
  2. To prepare soup: Shake rice mix before measuring. In a large saucepan, bring water, butter and 2/3 cup soup mix to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the rice is tender.

Nutrition Facts

1 cup: 161 calories, 5g fat (3g saturated fat), 11mg cholesterol, 1722mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 3g protein.

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