An easy soup made from whatever you have left in your refrigerator.
4 cans (14-½ oz. each) Chicken Broth
1 cup quick-cooking brown rice
1 large bag frozen vegetables (broccoli, cauliflower, water chestnut, peppers, onion mix)
1 large can diced tomatoes (with or without spices)
1-2 cups left-over chicken, cut up in bite-sized pieces
1 teaspoon dried parsley flakes
Any other veggies of you may have in the refrigerator
In a large saucepan or stew pot combine broth and rice. Heat to boiling over medium-high heat. Cover and cook over low heat 15 minutes or until rice is tender. Add veggies, chicken and parsley. Bring to boil. Reduce heat and simmer for 15 minutes.
I use leftover rotisserie chicken in this recipe. Use whatever you have in your fridge.