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Posted December 12, 2013 | comments Leave a comment

Italian Chicken Rice Soup

Serves 10

1 (49 ½ oz.) can chicken broth
1 (26 oz.) jar meatless spaghetti sauce
1 ½ c. cubed cooked chicken
2 T. minced fresh parsley
3 c. cooked rice
1 tsp. sugar

In a soup kettle, combine the broth, spaghetti sauce, chicken and parsley. Bring to a boil. Reduce heat, simmer uncovered for 10 mins. Stir in rice and sugar. Simmer uncovered for 10 mins or until heated through. Yield: 2 ½ qts.

Fay Sonner
Strasburg


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