Chunky Chicken Vegetable Soup

Ingredients

• 14.5 ounce chicken broth canned
• 2 tablespoons parsley fresh chopped
• 1 teaspoon oil 
• 2 cups vegetables red assorted sliced chopped (such as carrots, broccoli florets and pepper)
• 0.5 pound chicken breasts boneless skinless cut into 1/2 inch cubes
• 2 cups water 
• 1 cup rice white uncooked minute®

Equipment

• sauce pan

Directions

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.
4. Remove from heat.
5. Let stand 5 minutes.