Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
Garnish with scallions and cilantro.
Laotian Chicken Rice Soup.
Fill the
tir in the cooked rice. When the soup returns to a boil
Soak the Thai fragrant rice for 20 minutes, then rinse
he baby potatoes in the rice wine for half an hour
Brush mustard over both sides of pork chops.
Coat with flour. Brown in oil in skillet.
Place rice in a 9 x 15-inch baking dish and top with pork chops.
Sprinkle with onion soup mix.
Mix chicken and rice soup with 1 soup can water in bowl.
Pour over pork chops.
Bake at 350\u00b0 for 45 to 60 minutes or until pork chops are tender.
Yields 6 servings.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Brown desired number of pork chops, sprinkled with salt and pepper, in skillet using shortening and medium heat.
Remove chops to platter.
Mix flour into drippings in skillet. Add chicken with rice soup and 1 can of water.
Stir well; turn heat to low. Return chops to gravy, cover and simmer 20 to 30 minutes. Turn chops once or twice while cooking. In separate pan of salted water, cook rice until tender. Remove chops to platter. Serve gravy over rice and chops.
arge airtight plastic container).
Soup Directions:
Sort and wash
Cook the rice according to package directions.
Preheat a large soup pot
Fry hamburger and onions.
Mix 2 cans of chicken rice soup, 2 cans of cream of mushroom soup, 1 1/2 cans of water.
Mix all together then 1 1/2 c. Uncle Ben's rice.
Bake 45 minutes - 1 hour at 375\u00b0.
Add Soy sauce on top (optional).
Feeds about 10 people.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Melt margarine in large frying pan and add rice.
Brown slightly and add chopped onion, salt and pepper.
Add 1 can chicken rice soup and water.
Bring to boiling point and simmer (covered) without stirring for 30 minutes.
Brown chicken with butter.
Add cream of chicken soup, chicken and rice soup and cup of rice.
Bake at 325\u00b0 for 60 minutes.
Brown together
ground beef and onion.
Mix with chicken rice soup,
water,
cream
of
mushroom
soup, rice, soy sauce, chopped celery
and
Worcestershire sauce.
Put in baking dish. Bake at 350\u00b0 for 1 hour.
Brown pork chops. Place 1 1/3 cups Minute rice in oblong baking dish. Pour orange juice over rice. Place in chops. Pour chicken with rice soup over rice and chops. Brown in oven at 350\u00b0.