Quick Chicken Soup - cooking recipe

Ingredients

1 or 2 chicken breasts, cut in half
3 c. (13 3/4 oz.) low salt chicken broth
1 (16 oz.) pkg. frozen mixed vegetables
2/3 c. cooked rice

Preparation

Place cut chicken breasts in medium saucepan.
Pour chicken broth over chicken.
Cover and cook over medium-low heat for 20 to 25 minutes, until tender.
Stir in vegetables with rice and chicken; cook, stirring twice, until heated through.
Add spices (parsley, basil, etc.).
Serves 4 to 6.