Chicken Rice Soup with Vegetables

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Chicken Rice Soup with Vegetables

6 oz chicken breast filets

1 tsp corn oil

3 c water

1 - 14 oz can chicken broth

1 - 10 oz pkg frozen mixed vegetables

1 tbsp chopped parsley

1 c uncooked instant brown rice

Cut chicken into bite sized pieces. Rinse and pat dry. Saute in oil in saucepan until light brown. Add water, chicken broth and vegetables. Bring to a boil. Stir in parsley and rice. Bring to a boil; reduce heat. Simmer, covered, for 5 mintues. Remove from heat; let stand for 5 minutes. Serves 6.