Hearty Chicken Rice Soup

 


Ingredients

  • 1/2
    cup sliced celery
  • 2
    frozen boneless skinless chicken breasts
  • 5 1/2
    cups Progresso™ reduced sodium chicken broth
  • 1/2
    cup water
  • 2
    cups frozen mixed vegetables (from 12-oz bag)
  • 3/4
    cup uncooked instant white rice
  • 1
    tablespoon dried parsley flakes
  • 2
    teaspoons salt-free lemon and herb seasoning

Steps

1 Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.

2 Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.

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