Combine the broth, soup, milk, parsley flakes, onion flakes, and pepper in a 4-qt saucepan and mix well. Stir in the rice and spinach. Bring to a simmer, stirring occasionally. Simmer, covered, for 5 minutes or until the rice is tender, stirring occasionally. Ladle into soup bowls.
140 calories, less than 3 g fat, dietary fiber 1 g
Julie Free, RD/LD, Saint Francis Hospital, e-mail email@example.com
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