Chunky Chicken Rice Soup Recipe
This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.—Jacquie Olson, West Linn, Oregon
This recipe is:
Quick
65 Servings
Prep/Total Time: 20 min.
Ingredients
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
Directions
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.
Nutrition Facts: 1 serving (1 cup) equals 19 calories, trace fat (trace saturated fat), 1 mg cholesterol, 28 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.
Chunky Chicken Rice Soup published in Country Woman May/June 2002, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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