Chicken Vegetable Soup Recipe

Recipe:

1/2 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 teaspoon oil
1 (14.5 ounce) can chicken broth
2 cups water
2 cups assorted vegetables, chopped (such as sliced carrots, broccoli florets and chopped red pepper)
1 envelope Italian salad dressing & recipe mix
1 cup Minute® White Rice, uncooked
2 tablespoons fresh parsley, chopped

Method :

1. Cook and stir chicken in hot oil in large saucepan until browned.

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

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

You can substitute 1 pkg. (10 ounces) frozen mixed vegetables, thawed, for cut-up fresh vegetables.