Chunky Chicken Vegetable Soup
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 226.79 g chicken breast, cut into bite sized pieces
- 4.92 ml oil
- 411.06 g can chicken broth
- 354.88 ml water
- 473.18 ml assorted fresh vegetables, cut up (sliced carrots, broccoli florets, and chopped red peppers)
- 18.90 g envelope Italian salad dressing mix
- 118.29 ml instant rice, uncooked
- 29.58 ml chopped fresh parsley
directions
- Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
- 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.
- Enjoy!
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Reviews
-
This is FANTASTIC soup!!! I did add maybe 1/2 t. of chicken bouillon granules to the mix. I used some leftover cooked chicken I had, I sauteed it lightly with a little bit of garlic. I used three cups veggies and cut the starch down to 1/4c. (I used orzo) as I like my soupd heavier on the veggies. For the veggies I used carrots, mushrooms, onion, zucchini, broccoli and with the pasrley I added some roasted red pepper. I will make this over and over again....the veggie combinations are dancing in my head. Thanks so much for sharing this.
RECIPE SUBMITTED BY
I am a Californian born and raised. I have 2 little girls and the world's best husband. I love to cook and try new things. I am currently in Dental Hygiene school so have no time to think let alone cook so right now fast and easy is the name of the game!
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