Chunky Chicken Rice Soup
Yield
6 servingsPrep
5 minCook
25 minReady
35 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken
cubed, cooked |
|
| 1 | teaspoon |
vegetable oil
for frying |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
water
|
|
| 10 | ounces |
mixed vegetables
frozen |
|
| ½ | teaspoon |
poultry seasoning
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
minute rice
|
|
| 1 | tablespoon |
parsley leaves
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken
cubed, cooked |
|
| 5 | ml |
vegetable oil
for frying |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
water
|
|
| 289 | ml/g |
mixed vegetables
frozen |
|
| 2.5 | ml |
poultry seasoning
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
minute rice
|
|
| 15 | ml |
parsley leaves
dried |
|
Directions
In a skillet, fry chicken in hot oil until browned.
Add broth, water, vegetables (thawed) and seasonings.
Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.
Stir in Minute Rice and parsley; cover, remove from heat.
Let stand 5 minutes before serving.
