Lunch
Hearty Chicken Rice Soup
Description
Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.
Ingredients:
- 1/2 cup sliced celery
- 2 frozen boneless skinless chicken breasts
- 5 1/2 cups Progresso™ reduced sodium chicken broth
- 1/2 cup water
- 2 cups frozen mixed vegetables (from 12-oz bag)
- 3/4 cup uncooked instant white rice
- 1 tablespoon dried parsley flakes
- 2 teaspoons salt-free lemon and herb seasoning
Directions:
- Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
- Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.
