Sponsored: Chunky Chicken Vegetable Soup

 Courtesy of Minute® Rice

Sponsored: Chunky Chicken Vegetable Soup

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    1 teaspoon vegetable oil 2 cups assorted cut-up vegetables (sliced carrots, broccoli florets, chopped red pepper)*
    1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes 1 packet Italian salad dressing and recipe mix
    1 can (14 1/2 oz.) chicken broth 1 cup Minute White Rice, uncooked
    2 cups water 2 tablespoons chopped fresh parsley


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    • 1

      Heat oil in large saucepan over medium-high heat. Add chicken; cook and stir until browned.

    • 2

      Add broth, water, vegetables and salad dressing mix. Bring to a boil. Reduce heat to low; cover. Simmer 5 minutes.

    • 3

      Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.


    * Substitute 1 package (10 ounces) frozen mixed vegetables, thawed.

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