Wednesday, November 14, 2007

Easy Chicken and Rice Soup with Vegetables

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6 oz chicken breast filets
1 tsp oil
3 c water
1 - 14 oz can chicken broth
1 - 10 oz package frozen mixed vegetables
1 tbsp chopped parsley
1 c uncooked instant rice

Cut chicken into bite sized pieces. Rinse and pat dry. Saute in oil in 2 qt saucepan until light brown. Add water, chicken broth and veggies. Bring to a boil. Stir in parsley and rice. Reduce heat. Simmer covered for 5 minutes. Remove from heat; let stand for 5 minutes. Serves 6.

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