Chunky Chicken Rice Souppoultry, soups 1 cup cooked cubed chicken 1 teaspoon oil for frying 2 cup chicken broth 1 cup water 10 oz frozen mixed vegetables 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 1 cup minute rice 1 tablespoon dried parsley 1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving. |
