DIRECTIONS: Bring 8 cups of water to a boil. With a wire whisk, whisk in soup mix. Cook on medium heat uncovered for at least 20 to 30 minutes, stirring occasionally. Salt and pepper to taste. Add a can or 2 of Chicken (Shredded) or 2 to 3 chicken breast cut and shredded

Crock Pot: Start with 8 cups of hot water , whisk in soup mix and add a meat or vegetable if you desire at this time and then cook on low for a minimum of 2 hours on low

INGREDIENTS: VEGGIE & RICE - Precooked Long Grain Rice (Enriched With Niacin [Niacinamide], Iron [Ferric Orthophosphate], Thiamine [Thiamine Mononitrate], Folic, Acid), Dehydrated Vegetables (Carrots, Celery, Onion).
CHICKEN BROTH - Chicken Broth, Salt, Sugar, Maltodextrin, Natural Flavor (Contains Torula Yeast), Rendered Chicken Fat, Cooked Chicken Meat, Hydrolyzed Soy Protein, Extractives Of Turmeric, Dehydrated Onion, Corn Starch, Spices, Xanthan Gum, Disodium Guanylate And Disodium Inosinate, And No More Than 2% Calcium Silicate Added To Prevent Caking

ALLERGENS: Soy products.

Chicken and Rice Soup Nutritional Facts:

Serving size: 1.1 oz. (31g) Makes: 1 cup Prepared Servings per container: about 10 Amount per serving Calories: 110 Calories from fat 9
% Daily Values* Total Fat 0.5g 0% Sat. fat g 0% Trans fat 0g
Cholesterol: 0mg 0%
Sodium: 810mg 34%
Total Carbohydrate: 22g 7% Dietary fiber less than 1g 3% Sugar 3g
Protein: 2g
Vitamin A 90% Vitamin C 2%
Calcium 2% Iron 8%

Percent Daily Values are based on a 2000 calorie diet.

Produced in a facility that processes milk, egg, soybean, coconut, fish, shellfish and wheat ingredients.