I think the season for soup is about coming to an end. I am loving spring time! My husband says this recipe is a keeper. He would love for me to make it again.
Chunky Chicken Vegetable Soup
1/2 lb. chicken cut into bite size pieces
1 tsp. oil
1 can chicken broth
1 1/2 c. water
2 c. assorted vegetable, chopped (carrots, broccoli, red pepper)
1 packet of dry Italian salad dressing mix
1/2 c. instant white rice, uncooked
2 Tbsp. parsley
Cook and stir chicken in hot oil in large saucepan. Cook until chicken is cooked through. Add broth, water and vegetables and dressing mix. Bring to boil. Reduce heat to low and cover. Simmer for 5 minutes. Stir in rice and parsley; cover. Remove from heat and let stand for 5 minutes.
Serving size 2 people. If you have a bigger family I would recommend doubling recipe.
1/2 lb. chicken cut into bite size pieces
1 tsp. oil
1 can chicken broth
1 1/2 c. water
2 c. assorted vegetable, chopped (carrots, broccoli, red pepper)
1 packet of dry Italian salad dressing mix
1/2 c. instant white rice, uncooked
2 Tbsp. parsley
Cook and stir chicken in hot oil in large saucepan. Cook until chicken is cooked through. Add broth, water and vegetables and dressing mix. Bring to boil. Reduce heat to low and cover. Simmer for 5 minutes. Stir in rice and parsley; cover. Remove from heat and let stand for 5 minutes.
Serving size 2 people. If you have a bigger family I would recommend doubling recipe.
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