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Hearty Chicken Rice Soup

Rely on boneless skinless chicken breasts, canned broth, frozen mixed veggies and instant rice to make homemade soup in a hurry.

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( 5 Ratings)

5 Ratings

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Member Reviews ( 2 )

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Prep Time 55 min
Total Time 55 min
Servings 4

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 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 230
Calories from Fat: 20),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 770mg; 770%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 4g 4% Sugars 3g 3% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 15%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 5/21/2012 12:25:18 PM REPORT ABUSE dodgerjoy said:

Rating:

I usually have frozen cooked boneless skinless chicken breasts on hand already diced. So I added that with the vegetables. Any frozen vegetables you have on hand will do. I change it up with the herbs, have used the parsley,cilantro & basil. They are all good, but my preference is the basil. Wonderful recipe!

This reply was: Helpful Inspiring