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
- Combine chicken broth,
cream of celery soup, milk, parsley, onion flakes and pepper
in a stockpot; simmer for 10 minutes.
- Add rice and spinach and
simmer, covered, for an additional 5 minutes or until rice is
tender. Serve hot.
Makes 8 servings.
