Hearty Chicken Rice Soup

• 1/2 c. sliced celery
• 2 frozen boneless skinless chicken breast halves
• 2 (14 1/2 oz.) cans ready-to-serve chicken broth, with 1/3 less salt
• 1/2 c. water
• 2 c. frozen mixed vegetables
• 3/4 c. uncooked instant rice
• 1 Tbsp. dried parsley flakes
• 2 tsp. salt-free lemon and herb seasoning

1. Spray large saucepan or Dutch oven with nonstick cooking spray.
2. Heat over medium-high heat until hot.
3. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender.
4. Add chicken breast halves, broth and water.
5. Bring to a boil.
6. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
7. Remove chicken from saucepan; cool slightly.
8. Cut into bite-sized pieces.
9. Bring broth mixture in saucepan to a boil over medium-high heat; stir in frozen vegetables.
10. Return to a boil.
11. Stir in rice, chicken, parsley and lemon and herb seasoning.
12. Reduce heat; cover and simmer 10 minutes or until rice and vegetables are tender.
13. Makes 4 (1 3/4 cup) servings.

celery, chicken, ready, water, mixed vegetables, rice, parsley flakes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849453 (may not work)