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  • 1 6.2 ounce package quick-cooking long grain and wild rice mix
  • 2 14 ounce can reduced-sodium chicken broth
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 4 cloves garlic, minced
  • 4 cups chopped tomatoes
  • 1 9 ounce package frozen chopped cooked chicken breast
  • 1 cup finely chopped zucchini
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Madeira wine or dry sherry (optional)
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Prepare rice mix according to package directions, except omit the seasoning packet and margarine.
Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic. Bring to boiling. Stir in tomatoes, chicken, zucchini, pepper, and, if using, fresh thyme.
Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in cooked rice and, if desired, Madeira. Heat through. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 236, Fat, total (g) 5, chol. (mg) 38, sat. fat (g) 1, carb. (g) 31, fiber (g) 2, pro. (g) 18, sodium (mg) 440, Percent Daily Values are based on a 2,000 calorie diet
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