Stovetop Directions: 1. Add 8 cups water to 6-quart stock pot. Whisk in contents of pouch. 2. Bring to boil; watch carefully to avoid boil over. 3. Reduce heat to low; cover and simmer 20 minutes, stirring frequently, until rice and vegetables are tender. For Creamier Soup: Prepare as directed above, except use 6 cups water. Stir in 2 cups milk after 20-minute simmer; increase heat to medium and cook an additional 2 to 3 minutes, until heated through. Slow Cooker Directions: Add 8 cups water to 6-quart slow cooker. Whisk in contents of pouch. Cook covered, 2 to 3 hours on high setting, or 3 to 4 hours on low setting, stirring occasionally, until rice and vegetables are tender. Instant Pot Directions Add 8 cups water to 6-quart Instant Pot pan. Whisk in contents of pouch. Cook using soup setting for 10 minutes; follow manufacturer���s recommendation for venting creamy soup. Add your own twist! Stir in shredded chicken and sauteed sliced mushrooms after cooking soup. Heat through. Top with chopped fresh parsley, toasted sliced almonds and crumbled cooked bacon, if desired.
Ingredients
Parboiled Brown Rice, Corn Starch, Wild Rice, Dehydrated Vegetables (onion, carrot), Salt, Chicken Fat, Corn Protein (hydrolyzed), Dipotassium Phosphate, Yeast Extract, Natural Flavor (maltodextrin, yeast extract, tapioca starch, salt, smoke), Xanthan Gum, Silicon Dioxide (anticaking agent), Chicken Broth, Spice, Chicken, Sugar, Turmeric (color).