Recipe - Chunky Chicken Rice Soup

1 cup Cooked cubed chicken
1 teaspoon Oil for frying
2 cup Chicken broth
1 cup Water
10 ounce Frozen mixed vegetables
One half teaspoon Poultry seasoning
One fourth teaspoon Pepper
1 cup Minute Rice
1 tablespoon Dried parsley

1. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini