Ingredients30 m servings 156 cals
- Cook and stir chicken in hot oil in large saucepan until browned.
- Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
- Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.
- You can substitute 1 pkg. (10 ounces) frozen mixed vegetables, thawed, for cut-up fresh vegetables.
Per Serving: 156 calories; 1.6 g fat; 21.8 g carbohydrates; 13.4 g protein; 26 mg cholesterol; 261 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...
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 ga...
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 gar...
The original is good.. However this time around I decided to change the vegetables to squash and zucchini with carrots... It was well accepted by my 8 yr old grandson who doesn't really like squ...
add a few of your choice of spices but other than that... awesome and so easy!