Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.
cup sliced celery
frozen boneless skinless chicken breasts
cups Progresso™ reduced sodium chicken broth
cups Green Giant™ Steamers™ frozen mixed vegetables (from 12-oz bag)
cup uncooked instant white rice
tablespoon dried parsley flakes
teaspoons salt-free lemon and herb seasoning
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.
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.
Purchase a bag of frozen boneless skinless chicken breasts to have on hand to make this soup. There's no need to thaw.
Regular white rice can be used in place of the instant rice but needs to be added with the chicken broth.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.