Hearty Chicken Rice Soup

 

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 Green Giant® Valley Fresh Steamers™ 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

• 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.