1 jar (26 oz.) meatless spaghetti sauce
1-1/2 cups cubed cooked chicken
2 tbsp. minced fresh parsley
1/2 to 1 tsp. dried thyme
3 cups cooked rice
1 tsp. sugar
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| ITALIAN CHICKEN RICE SOUP | ||
| Yields about 10 servings (2-1/2 qts.) | ||
| 1 can (49-1/2 oz.) chicken broth 1 jar (26 oz.) meatless spaghetti sauce 1-1/2 cups cubed cooked chicken 2 tbsp. minced fresh parsley 1/2 to 1 tsp. dried thyme 3 cups cooked rice 1 tsp. sugar |
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| In a soup kettle or Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered for 10 minutes or until heated through. | ||