Wednesday, November 18, 2009

Grams Made Leftover Chicken Vegetable Soup

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.

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