Chicken & Rice Vegetable Soup

2.0 cup Great Value Instant Brown Rice - 1 cup cooked (1/2 cup - 43g dry rice)
8.0 cup (8 fl oz) Water Tap
2.0 thigh, bone and skin removed Chicken Thigh
4.0 ounces Chicken Breast (cooked), no skin, roasted
2.0 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)

Seasonings, Dash of Salt & Pepper, Dash of Garlic Powder, Dash of Paprika, Dash of Cumin, and a Dash of Cajun Seasoning.

Use a 2 Quart Sauce Pan. Place 8 cups Tap Water in Sauce Pan, Add Chicken Thighs, and Chicken Breast. Boiling on Medium to High until All Chicken is Cooked Thoroughly. Watching carefully Add additional water if needed. While Chicken is Boiling until Cooked. Mix All Seasoning in a Small Cup. Once Chicken is Cooked Remove from Boiling Water and Turn Down Heat. Remove Bone from Thighs, Dice All Chicken Meat and Skin, Then Return to Boiling Water. Add Rice to Boiling Water and Chicken, Cooking until Rice is Tender, Add Mixed Vegetables and Mixed Seasonings. Stirring Occasionally and Additional Water if Needed. Cook until All Ingredients are Thoroughly Cooked.

Serving Size: Makes Approximately 8, 1- cup serving

Number of Servings: 8.0

Recipe submitted by SparkPeople user MOMBAS123.