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Chicken Vegetable Rice Soup

Categories: Low-fat, Quick to fix
Type: Soups and Stews

This classic soup is a delicious way to stretch a half pound of chicken without stinting on nutrition.

Serves: Serves: 4 (1 1/2 cups)


  • 8 ounces skinned and boned uncooked chicken breast, cut into 12 pieces
  • 1/2 cup chopped onion
  • 1 cup frozen cut green beans
  • 1 cup frozen sliced carrots
  • 4 cups (two 16-ounce cans) Healthy Request Chicken Broth
  • 2 teaspoons dried parsley flakes
  • 1/2 cup frozen peas
  • 1 cup (3 ounces) uncooked Minute Rice

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  1. In a large saucepan, combine chicken pieces, onion, green beans, carrots, and chicken broth. Bring mixture to a boil.
  2. Stir in parsley flakes. Lower heat, cover, and simmer for 10 minutes.
  3. Add peas and uncooked rice. Mix well to combine.
  4. Cover and continue simmering for 10 minutes, stirring occasionally.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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