Chunky Chicken Vegetable Soup

Chunky Chicken Vegetable Soup

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Minute® Rice

“Your family will love this hearty chicken soup loaded with healthy vegetables and Minute® Rice.”

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Ingredients

Adjust Servings

Original recipe yields 5 (1 cup) servings

Directions

  1. Cook and stir chicken in hot oil in large saucepan until browned.
  2. Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
  3. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.

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Reviews (6)

Rate This Recipe
GDEEZY
10

GDEEZY

Very good. However, it needs a little "doctoring up". I used frozen broccoli and cauliflower mix (I didn't thaw first as recipe suggests). I also used instant brown rice instead of white. I like the texture of brown rice better, but I think a cup was too much. The dressing mix give the soup a very nice flavor but I still had to add salt and I added a few shakes of McCormick's Garlic Pepper. Very easy to make. I had it done and on my way out the door in 1/2 hr.

M. Stoffel
5

M. Stoffel

This was a yummy filling quick soup for a busy day. I do think there is too much rice:liquid in the ratio, I ended up using 6 cups total of liquid and it was none too thin. The seasoning pack gave a nice hint of flavor but I do agree with other reviewers that you'll probably want to add in some of your favorite seasonings. A great base recipe I look forward to playing off of in the future, thanks for sharing.

mrae11
5

mrae11

my kids were sick and of course I was out of chicken noodle soup. I decided to try this recipe but just used things I already had. I didn't have italian dressing mix so I improvised with a garlic and herb seasoning mix. I used frozen vegetables, didn't thaw them first. Also I used some ready made chicken and just reheated/browned it to get the flavor in the saucepan. It turned out pretty good! My kids didn't have much of an appetite but they seemed to like it. It's not something I would make for guests but as a last minute soup to help them feel better it worked for us.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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