Chunky Chicken Vegetable Soup
  • 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tsp oil
  • 1 can (14-1/2 oz.) chicken broth
  • 1-1/2 cups water
  • 2 cups assorted cut-up vegetables (such as
  • sliced carrots, broccoli flowerets and chopped
  • red pepper)
  • 1 envelope Good Seasons Italian Salad Dressing Mix
  • 1/2 cup Minute White Rice, uncooked
  • 2 tbsp chopped fresh parsley
  1. Cook and stir chicken in hot oil in large saucepan until browned. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.
  2. Calories 120;Fat 2g; Chol 25mg; Sodium 620mg; Carb 13g; Fiber 1g; Protein 13g
A healthy soup to keep you warm this winter!