Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.
Substitute 1 pkg. (10 oz.) frozen mixed vegetables for the cut-up fresh vegetables.
This low-fat soup is an excellent source of both vitamin A from the carrots and vitamin C from the red peppers. And as a bonus, it incorporates a variety of food groups.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.