Hearty Chicken Rice Soup - cooking recipe

Ingredients

1/2 c. sliced celery
2 frozen boneless skinless chicken breast halves
2 (14 1/2 oz.) cans ready-to-serve chicken broth, with 1/3 less salt
1/2 c. water
2 c. frozen mixed vegetables
3/4 c. uncooked instant rice
1 Tbsp. dried parsley flakes
2 tsp. salt-free lemon and herb seasoning

Preparation

Spray large saucepan or Dutch oven with nonstick cooking spray.
Heat over medium-high heat until hot.
Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender.
Add chicken breast halves, broth and water.
Bring to a boil.
Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.
Remove chicken from saucepan; cool slightly.
Cut into bite-sized pieces.
Bring broth mixture in saucepan to a boil over medium-high heat; stir in frozen vegetables.
Return to a boil.
Stir in rice, chicken, parsley and lemon and herb seasoning.
Reduce heat; cover and simmer 10 minutes or until rice and vegetables are tender.
Makes 4 (1 3/4 cup) servings.