Cooked chicken (leftovers will do), cut up to bite-size pcs.
14 Cups liquid (2 or 3 qts low-sodium chicken broth plus balance in water)
1 Small onion, chopped
2 Tablespoons Butter
1 Pkg Onion Dry Soup Mix
2 Cups Long Grain Rice
Salt and Pepper to taste
If you don't have low-sodium broth, don't add any salt til you are serving. It may have enough for your taste.
Add that to the pot.
Also add 2 Tablespoons butter to the pot now.
When its been boiling about 5 mins., add 2 Cups Long-Grain Rice to the pot. Add salt and pepper to taste. Stir.
Allow the pot to come back to a boil. Stirring occasionally.
Turn down to a simmer and cook at the simmer about 10 mins.
At this time you want to check the texture of your rice. The rice should be al dente, you don't want it soft at this point. When the rice is ready, remove the pot from the burner.
Refrigerated, it will keep for several days covered in the refrigerator.
I like to fill a 2-quart pitcher with soup because it takes up less space in the fridge and its easier to serve from the spout.
This makes a great meal in the winter when the winds are blowing and you need a little warming, but I also love it in summer as a light meal. Enjoy.