Quick Chicken and Rice Soup
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recipe ingredients
1/2 lb. boneless skinless chicken breasts, cubed
1 tsp. oil
1 can (14-1/2 oz.) low sodium chicken broth
1-1/2 cups water
2 cups mixed shredded carrots, chopped onion and thinly sliced celery
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1/2 cup MINUTE White Rice, uncooked
2 Tbsp. chopped fresh parsley
recipe directions
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.
Serves: 5 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 120 | 2 | 0.5 | 13 | 1 | 620 | 13 | 2 |
I found this soup easy to make & very tasty. Doubled the recipe and froze the extra. When I doubled it only used one pkg of Italian Dressing Mix and it tasted fine.
I love this recipe it’s the only soup I drink (I usually hate soup). The only thing I would change is the amount of italian dressing. I think it needs less
This is a wonderful recipe! It is truly comfort food at its best, without all the fat and calories. I usually make it in a crockpot, without the oil. I just put some chicken breast in the crock pot, fill with water and let it boil until the chicken is done. Then I put in all the veggies, and soup mix. This makes alot more soup than recipe calls for, but dont add more seasoning, it will be perfect. You can freeze the extra.
I love this soup…….second time making within the last 3 weeks…….and will make it again and again…….very good recipe!!!!!!!!!!!!!!!!!!!!