Chicken Soup Rice (aka “The Good Rice”)

Melt 2 tablespoons margarine in a saucepan over medium heat. Sauté half a diced onion. Add 1 cup rice and continue sautéing. Add a few handfuls of thin egg noodles, crumbling them into small pieces. Keep stirring until the noodles
begin to brown. Add 2 cups of water and a package of noodle soup mix. Bring to a boil, stirring occasionally to dissolve the seasonings. Cover and simmer without opening lid for 20 minutes. Stir and let sit off the fire for 5 minutes.

Glenda’s Secrets of Success

1. I prefer Lipton’s noodle soup mix, not the chicken noodle mix which has “real” pieces of chicken, but of course you can use any type of dry soup mix for flavor.
2. This recipe can be doubled or made in any proportion. Always use twice as much water as rice, plus any amount of onions (more is better, of course) and noodles.