Minted Chicken And Rice Soup - cooking recipe

Ingredients

5 oz. skinned and boned chicken, cut into 1-inch pieces
2 c. water
1 oz. uncooked long grain rice
1/4 c. each: diced onion, celery and carrot
1 Tbsp. fresh squeezed lemon juice
2 pkg. instant chicken broth and seasoning mix
1 Tbsp. chopped, fresh mint
1/8 tsp. white pepper

Preparation

In 1-quart shallow casserole, combine all ingredients except mint and pepper.
Microwave on High for 13 minutes, stirring halfway through cooking until chicken is tender.
Stir in mint and pepper.
Makes two 1 1/2-cup servings.
Contains 162 calories, 2 g fat and 1,064 mg sodium.