Chunky Chicken Vegetable Soup
- 1 teaspoon vegetable oil
- 12 lb boneless skinless chicken breast, cubed
- 1 tablespoon italian seasoning
- 4 cups chicken broth
- 2 cups assorted chopped vegetables (such as carrots, celery, broccoli and red pepper)
- 1 cup minute rice instant rice
- 2 tablespoons fresh parsley, chopped
- Heat oil in a large saucepan set over medium-high heat.
- Add chicken and Italian seasoning; cook for 5 minutes or until browned.
- Add broth and vegetables.
- Bring to a boil.
- Cover and reduce the heat to low.
- Simmer for 5 minutes.
- Stir in rice.
- Cover and simmer for an additional 5 minutes.
- Remove from heat.
- Let stand, covered, for 5 minutes.
- Stir in parsley.
- SUBSTITUTION: Use 2 cups thawed, frozen mixed veggies instead of fresh.
- Watch the Salt: Use sodum-reduced chicken broth instead of regular.
vegetable oil, chicken, italian seasoning, chicken broth, vegetables, rice, fresh parsley
Taken from www.food.com/recipe/chunky-chicken-vegetable-soup-391608 (may not work)