Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn't get any easier.
What You Need
Original recipe yields 3 servings
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cup water
3/4 cup instant white rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook soup with water in medium saucepan as directed on recipe.
Stir in rice; cover. Remove from heat. Let stand 5 min.
Stir in cheese.
Prepare using reduced-fat reduced-sodium condensed cream of chicken soup.
For a creamier soup, substitute milk for half of the water.
Add 1/2 tsp. curry powder to hot soup along with the rice.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
3 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.