Chicken Vegetable Soup - cooking recipe

Ingredients

1 1/2 boneless skinless chicken breast halves (about 6 oz.), cut into cubes
1 tsp. oil
3 c. water
1 (13 3/4 oz.) can chicken broth
1 (10 oz.) pkg. frozen mixed vegetables
1 c. Minute instant brown rice
1 Tbsp. chopped parsley

Preparation

Cook and stir chicken in hot oil until browned; add water, broth and vegetables and bring to boil.
Stir in rice and parsley. Return to boil.
Cover; reduce heat and simmer 5 minutes.
Remove from heat and let stand 5 minutes.
Makes 7 servings.