Hearty Chicken Rice Soup

  • Prep 55 min
  • Total 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 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

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
230
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
770mg
32%
Potassium
580mg
17%
Total Carbohydrate
31g
10%
Dietary Fiber
4g
18%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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