Chunky Chicken Rice Soup

• 8 to 12 oz. chicken, boneless, skinless (breasts or thighs), cubed
• 1 tsp. oil
• 3 cans (13 3/4 oz.) chicken broth
• 2 to 3 c. water
• cut up celery and carrots (1 c. each)
• 1 pkg. frozen mixed vegetables, thawed (broccoli, carrots and cauliflower)
• 1/2 tsp. poultry seasoning (can substitute Mrs. Dash and thyme)
• 1/4 tsp. pepper
• 1 1/4 c. Minute rice
• 1 Tbsp. chopped parsley

1. Cook celery and carrots in broth for 25 minutes before adding rest of ingredients.
2. Cook and stir chicken in hot oil in saucepan until browned.
3. Add broth, water, vegetables and seasonings. Bring to boil.
4. Reduce heat to low; cover and simmer 5 minutes. Stir in rice and parsley; cover.
5. Remove from heat.
6. Let stand 5 minutes.
7. Serves 8.

chicken, oil, chicken broth, water, celery, mixed vegetables, poultry seasoning, pepper, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=657997 (may not work)