4
10 min
(No ratings yet)Chunky Chicken Vegetable Soup
Step 1
Heat oil in a large saucepan over medium-high heat.
Step 2
Sauté chicken for 5-6 minutes, stirring frequently, until browned.
Step 3
Add vegetables, water, broth and salad dressing mix. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes.
Step 4
Stir in rice and parsley and cover. Remove from heat. Let stand for 5 minutes.
This soup can be prepared in 20 minutes or less, giving you that warm and comfy feeling. It will help give you that boost of energy you need. The best part? It can be prepared in less than 20 minutes! This recipe is a perfect weekend meal option or make-ahead dish for a tasty weeknight dinner or lunch.
Make this soup work for you by using two cups of freshly-chopped vegetables or your favourite frozen variety. You can also add a bit of lemon juice to the broth to give this meal a zesty boost of vitamin C.
This versatile soup can also be made in your Instant Pot. The key to making this quick-cooking soup, though, is to use Minute Rice®, which cooks in just 5 minutes. Sauté the chicken, add the other ingredients, and let your pressure cooker do the work. It really cannot get any easier than that!
Have you ever wondered what the best way to chop parsley is? You should use a method called the rock-chop method. With this method, you rock the knife up and down while always keeping the tip of your blade on the surface of the cutting board. This will help maintain cutting control and uses the knife leverage to your advantage to cut cleanly down and through ingredients.
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