Country Chicken Vegetable Soup
|Canned clear chicken broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each, Ready To Serve)|
|Uncooked long-grain rice||1⁄2 Cup (8 tbs)|
|Canned mixed vegetables||15 Ounce, drained (1 Can, Veg-All Brand)|
|Canned premium chunk white chicken||10 Ounce, undrained (2 Cans, 5 Ounces Each)|
|Chopped fresh parsley/1 teaspoon dried parsley flakes||1 Tablespoon, dried|
In 3-quart saucepan, combine broth and rice.
Over medium-high heat, heat to boiling; cover and cook over low heat 15 minutes or until rice is tender, stirring occasionally.
Add mixed vegetables, chicken and parsley.
Heat through, stirring occasionally