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) ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.