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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.
10 min
30 min
1-1/4 qt. or 5 servings, 1 cup each
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What You Need

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

Make It

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

ADD broth, water, vegetables and dressing mix. 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 1 pkg. (10 oz.) frozen mixed vegetables, thawed, 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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