To Prepare:

• 3 (14.5 oz.) cans chicken broth
• 1 cup potatoes, peeled and diced (or 1 cup southern style frozen hash brown potatoes)
• 1 1/3 cups half & half (or milk)
• 1/2 teaspoon salt
• optional fresh-chopped parsley (to garnish)

Cooking Instructions:

1. Add soup mix and potatoes to chicken broth. Bring to boil
2. Reduce heat & simmer until potatoes and rice are tender (20 minutes) Stir in half & half and salt
3. Remove from heat and let rest 20 minutes. DO NOT BOIL