QUICK CHICKEN, RICE & VEGGIE SOUP
I got this from my friend Ellen when I was sick. I liked it so much I asked her for the recipe. She adapted this recipe from a Sandra Lee cookbook. It originally called for 16 oz bag of mixed veggies - she subbed the celery, carrots and peas but you could sub anything you want.
Provided by Ceezie
Categories Stocks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in sauce pan, add the onions and saute; stir till tender. Add garlic, broth and soup; whisk to combine.
- Stir in chicken, veggies, rice, salt and pepper. Cook stirring occasionally for 15-20 minutes or until veggies tender and rice cooked. Serve.
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