Chunky Chicken Rice Soup
Rec.food.recipes/amy smally/1995

1 cup boneless skinless chicken breasts cutinto 1/2 inch cubes
1 tsp. oil
2 cans (13 3/4 oz. each) chicken broth
1 cup water
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
1 cup instant rice
1 tbsp. chopped parsley
1 10 oz. package of mixed vegetables, thawed

Cook and stir chicken in hot oil in large saucepan until
browned. Add broth, water, vegetables, poultry seasoning, and pepper. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.
Makes 6 servings. Recipe can be doubled.