NVDAILY.COM | Reader Recipes
Posted December 12, 2013 | Leave a comment
Italian Chicken Rice Soup
1 (49 ½ oz.) can chicken broth
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.
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