Chicken Vegetable Soup

From the kitchen of Suzanne Williams in Fort Myers, Florida

3 cans (14- oz. each) Chicken Broth
cup long grain rice
2 cans (15 oz) Veg-All
2 cans (14 oz) diced tomatoes (with or without spices)
2 cans (5 oz) Chunk White Chicken or 1-2 cups left-over chicken, cut up in bite-sized pieces
1 t. dried parsley flakes
Other canned veggies of your choosing (or left-over in the fridge)

In a 3-qt. saucepan combine broth and rice. Heat to boiling over medium-high heat. Cover and cook over low heat 15 minutes or until rice is tender. Add veggies, chicken and parsley. Heat through, stirring occasionally. Can be frozen in smaller containers and reheated later.


Share this recipe:    

Try These Related Recipes:

Minestrone with Chicken
Egg Drop Soup with extras
Chicken with Almonds Cream Soup
Brunswick Stew
Pumpkin Chicken Chowder