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Chunky Chicken Vegetable Soup

Course Soup
Cuisine American


  • 1-1/2-2 lbs. Chicken breasts cut into bite sized pieces
  • 1 Tablespoon oil
  • 3 14 oz. cans chicken broth
  • 4-1/2 Cups Water
  • 6-8 cut up Vegetables fresh or frozen
  • 1 envelope dry salad dressing mix Good Seasons Italian
  • 1 Cup instant rice uncooked
  • 2 Tablespoons Fresh parsley chopped


  • Cook and stir chicken in hot oil in a large pan on med-high heat for 5 minutes or until chicken is cooked through. Add broth, water, vegetables and salad dressing. Bring to boil. Reduce heat to low; cover. Simmer for 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand for 5 minutes; serve.