Microwave Chicken Soup - cooking recipe

Ingredients

1/2 c. sliced mushrooms
1/4 c. sliced carrot
2 boneless skinless chicken breast halves (approximately 3 oz. each)
2 c. hot water
1/8 tsp. dried thyme
1/4 c. sliced celery
1 Tbsp. margarine or butter
1/4 c. uncooked instant rice
2 tsp. instant chicken bouillon, dry

Preparation

Place mushrooms, celery, carrot and margarine in 1 quart casserole.
Cover tightly and microwave on High (100%) until vegetables are tender, 2 1/2 to 3 minutes.
Cut chicken breast half into 1/4-inch strips.
Stir chicken and remaining ingredients into vegetable mixture.
Cover tightly and microwave until boiling, 5 to 6 minutes.
Makes 2 servings.