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Main dishes

Chunky Chicken Vegetable Soup

Chunky Chicken Vegetable Soup recipe
photo by:kraft
This smart soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and fresh veggies that would make your grandma proud.
time
prep:
25 min
total:
25 min
servings
total:
5 servings, 1 cup each
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What You Need

1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
tsp.  oil
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/2
cups  water
2
cups  mixed fresh vegetables (broccoli florets, chopped red peppers, sliced carrots)
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2
cup  instant white rice, uncooked
2
Tbsp.  chopped fresh parsley

Make It

COOK and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.

ADD broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.

STIR in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Kraft Kitchens Tips

Substitute
Substitute 1 pkg. (10 oz.) frozen mixed vegetables for the cut-up fresh vegetables.
Purchasing & Storing Onions
Look for firm onions with smooth skins. Avoid onions that are spongy, or those that have sprouting bulbs or dark spots. Store onions in a cool dry well-ventilated place for 3 to 4 weeks. If you use only part of an onion, store remaining portion in a tightly covered container in the refrigerator and use within 4 days.
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