Hurryup Soup

• 32 ounces low sodium chicken broth or 32 ounces unsalted chicken stock or 32 ounces chicken broth
• 1 cup diced cooked chicken (canned works fine)
• 1 teaspoon dried dill or 3 sprigs fresh dill
• 12 cup uncooked instant rice
• 12 teaspoon garlic salt or 1 -2 fresh garlic clove
• 12 teaspoon onion salt or 1 coarsely chopped leek
• 14 teaspoon celery seeds or 1 small celery rib, sliced thinly
• 1 cup frozen mixed vegetables
• 1 tablespoon salt and pepper, to taste
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley

1. Shake chicken stock and pour into a 6-quart pot.
2. Add chicken, herbs, seasonings and vegetables.
3. Bring to a boil.
4. Add rice.
5. Turn down heat and simmer about 10 minutes until vegetables are tender.

chicken broth, chicken, dill, rice, garlic salt, onion salt, celery seeds, vegetables, salt, parsley

Taken from www.food.com/recipe/hurryup-soup-519374 (may not work)