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Hearty Salmon and Wild Rice Soup in a Hurry

Andie Mitchell
  • minutes
  • Serves 6

INGREDIENTS

2

ez-open cans chicken of the sea pink salmon

1 tsp

Basil, dried

1/4 cup

Basil, fresh

2 cups

Broccoli florets

2

Carrots, medium

2

medium stalks Celery

4

Garlic cloves

1

Onion, small

1 tsp

Oregano, dried

1 28 ounce can

Tomatoes

2 15 ounce cans

Chicken broth, low sodium and low fat

2 cups

Minute ready to serve brown and wild rice

1/2 tsp

Pepper, coarse ground

2 tbsp

Olive oil

1/3 cup

Parmesan cheese, grated