Chunky Chicken Rice Soup(Kids In The Kitchen) - cooking recipe

Ingredients

1 tsp. olive oil
2 boneless chicken breasts
1 c. water
2 (13 3/4 oz. each) cans chicken broth
2 stalks celery, peeled and chopped
2 carrots, peeled and chopped
1/2 c. onion, chopped
1 c. Minute rice
1 Tbsp. chopped parsley
1/4 tsp. pepper

Preparation

Heat oil in large saucepan over medium-high heat. Add chicken and cook until lightly browned. Remove chicken. Add water, broth, vegetables and pepper. Bring to a boil.
Reduce heat. Cut chicken into 1/2-inch cubes. Add to soup.
Cover and cook on low heat for approximately 1 hour or until vegetables are tender. Stir in rice and parsley.
Cover and cook 5 minutes more. Remove from heat. Let stand 5 minutes. Serve. Makes 6 servings.