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Spinach and rice swim in a creamy celery broth scented with parsley and onion. For a heartier meal, add chunks of cooked chicken breast.

Spinach-Rice Soup

6 cups chicken broth
1 (10.75-ounce) can cream of celery soup
1 cup milk
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon dried onion flakes
1/2 teaspoon ground black pepper
2 cups instant rice
1 (10-ounce) package frozen chopped spinach, thawed and drained

1. Combine chicken broth, cream of celery soup, milk, parsley, onion flakes and pepper in a stockpot; simmer for 10 minutes.
2. Add rice and spinach and simmer, covered, for an additional 5 minutes or until rice is tender. Serve hot.

Makes 8 servings.

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