Chunky Chicken Vegetable Soup

Besides being an excellent source of vitamin A, this low fat
soup incorporates a variety of food groups.

Prep: 10 min - Total: 30 min

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 cups water
2 cups 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)

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.