chunky chicken vegetable soup
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : soups 
 
1/2 lb.  boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp  oil
1 can  (14-1/2 oz.) chicken broth
1-1/2 cup  water
2 cup  assorted cut-up vegetables (such as sliced carrots,
  broccoli flowerets and chopped red pepper)
1 envelope  good seasons italian salad dressing mix
1/2 cup  minute white rice, uncooked
2 Tbsp  chopped fresh parsley
 
cook and stir chicken in hot oil in large saucepan until 
browned. 
add broth, water, vegetables and salad dressing mix. bring 
to boil. reduce heat to low; cover. simmer 5 minutes. 
stir in rice and parsley; cover. remove from heat. let 
stand 5 minutes. 
makes: 5 (1-cup) servings 
 
great substitute: substitute 1 pkg. (10 oz.) frozen mixed 
vegetables, thawed, for cut-up fresh vegetables. 
 
nutritional info per serving: calories 120, total fat 2g, 
saturated fat 0.5g, cholesterol 25mg, sodium 620mg, 
carbohydrate 13g, dietary fiber 1g, sugars 4g, protein 13g 
diet exchange: 1 starch,1-1/2 meat (vl) 
 
http://www.backofthebox.com/recipes/soups/chunky-chicken-vegetable-soup.html 
 
this recipe created by kraft. 
besides being an excellent source of vitamin a, this low fat 
soup incorporates a variety of food groups. 
prep: 10 min - total: 30 min 
 
from: "duckie ." <jmstwn1607@earthlink 
 
 
 
 
(ID: 77500) Mirror: rec.food.recipes: Sat, Jan 10, 2004


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