Ingredients

• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup water
• 1 medium carrot, sliced
• 1 stalk celery, chopped
• 1 cup chopped fresh mushrooms
• 3/4 cup long-grain brown rice
• 1 teaspoon dried basil, crushed (optional)
• 1/8 to 1/4 teaspoon black pepper
• 2 cups chopped, cooked chicken
• 2 tablespoons chopped fresh parsley

Directions

1. In a large saucepan, combine the broth, water, carrot, celery, and mushrooms. Bring to boiling. Reduce heat.

2. Stir in uncooked rice, basil (if you like), and pepper. Cover; simmer soup for 15 minutes or until rice is tender.

3. Stir in chicken and heat through. Stir in parsley.

Email to a friend | Print this recipe | Back