Chicken and Rice Soup

Chicken with Rice Soup

• 4 cups of Swanson Chicken Broth
• 1/2 tablespoon of chicken base
• 1 cup of carrots, thinly sliced into coins
• 1 cup of celery, sliced
• 10 ounces of chicken breast, cut into small chunks (no need to precook)
• 1 1/2 cups of cooked white rice
• 1 1/2 tablespoons of fresh parsley, chopped
• 3 tablespoons of corn starch mixed with 3 tablespoons of cold water
• salt and pepper to taste

In a medium pot, add the chicken broth, chicken base, carrots, celery and chicken.  Bring to a boil, reduce heat, cover and simmer until veggies are fork tender.  Add the rice, parsley, salt and pepper.

Stir the corn starch and water mixture.  Return to a boil , stirring constantly for  minute.

Points Plus:  4 per cup