Chicken Herbed Rice

This recipe is designed for those who are busy and need to be doing other things while the meal is cooking. It begins with a NO MSG chicken base, and has a triple blend of white, brown and wild rice along with an assortment of dehydrated vegetables and herbs. What is really great about this soup, is that you can use up the meat from that leftover chicken or turkey, but, any type of fowl works equally as well and can turn "just soup" into something quite extraordinary.

First, bring the water to a boil, then add the soup mix, give it a quick stir, turn the temperauture to low, put the lid on and just let it barely simmer for the next half hour. Then, add a couple of cups of whichever cooked poultry you have on hand, and let it simmer all together for another 10-15 minutes or until the rice is done to the tenderness you desire. If you just "gotta give it a stir," I suggest that you use a wooden spoon and gently slide it along the bottom of the pot to check for sticking. We use real rice in this recipe because of the nutritional value, and real rice cooks and looks best if left undisturbed. For best results, we recommend that you use a heavy bottomed soup pot, combined with a low cooking temperature, and the result should be no "stickies" on the bottom of the pot.

Ingredients

Brown, white and wild rice blend. No MSG chicken flavored base. Dehydrated Vegetables; onion flakes, chives, tomato, carrots, red onion, cabbage, celery, leeks, red and green peppers, Granulated garlic. Special herbs and spices.