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

1. Heat oil in a large saucepan set over medium-high heat.
2. Add chicken and Italian seasoning; cook for 5 minutes or until browned.
3. Add broth and vegetables.
4. Bring to a boil.
5. Cover and reduce the heat to low.
6. Simmer for 5 minutes.
7. Stir in rice.
8. Cover and simmer for an additional 5 minutes.
9. Remove from heat.
10. Let stand, covered, for 5 minutes.
11. Stir in parsley.
12. SUBSTITUTION: Use 2 cups thawed, frozen mixed veggies instead of fresh.
13. 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)