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Quick Chunky Chicken and Rice Soup

  • 4servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. vegetable oil

  3. 12 ounces boneless, skinless chicken breast, cubed

  4. two 13 3/4 ounce cans chicken broth

  5. 1 cup water

  6. 10 ounce package frozen mixed vegetables, thawed

  7. 1/2 tsp. poultry seasoning

  8. 1/4 tsp. pepper

  9. 1 cup Minute Rice

  10. 1 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium high heat. Add the cubed chicken and brown on all sides. Add the broth, water, mixed vegetables, poultry seasoning and pepper and bring to a boil. Cover the pan and reduce heat to medium low. Simmer the soup 5 minutes. Stir in the Minute Rice and parsley. Remove the pan from the heat, cover and let stand 5 minutes before serving.

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