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Chunky Chicken Rice Soup
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2 cans (14-1/2 ounces each) chicken broth
1 cup water
1 package (16 ounces) frozen mixed vegetables, thawed
1 package (6 ounces) grilled chicken strips, cut into 1/2-inch cubes
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked instant rice
1 tablespoon minced fresh parsley
In a large saucepan, combine the first six ingredients; bring to a boil over
medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and
parsley. Remove from heat; cover and let stand for 5 minutes.
Yield: 6 servings.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |