Chicken Rice Vegetable Soup

Course : Chicken
Serves: 3
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4 cups fat-free chicken broth
1 cup frozen mixed vegetables
1/2 cup onions -- finely chopped
1/2 cup sliced celery
1/2 cup cooked rice
1 teaspoon savory -- or dried thyme
1/2 cup cooked chicken -- diced
1 bunch fresh parsley -- snipped
1 piece OR sliced scallions -- (garnish)

Preparation / Directions:

Bring broth to a boil in a sauce pan. Add vegetables, cook to almost tender about 10 minutes, add pasta, seasonings and chicken cook about 3 or 4 minutes. Put a pinch of chopped fresh parsley on each bowl.


Nutritional Information:

156 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 23g Carbohydrate; 20mg Cholesterol; 731mg Sodium

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