Ingredients:
1 lb boneless skinless chicken breasts
1/2 small onions, chopped
2 teaspoons butter
1 (15 ounce) cans chicken broth ( or 2 cups water and 2 bouillon cubes)
1 (6 ounce) packages long grain and wild rice blend ( fast cooking)
1 (7 ounce) cans mushrooms, drained
1 cup frozen mixed vegetables
4 cups milk
1/2 cup parmesan cheese, grated
parsley ( for garnish)
Directions:
Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent.
Add a couple tablespoons of water to prevent scorching.
Add broth, rice, mushrooms, and vegetables.
Bring to a boil, cover, reduce heat to low, and simmer 5 minutes.
Stir in milk, salt, and pepper to taste.
Bring back to a boil and simmer 5 minutes.
To serve, sprinkle with cheese and add a sprig of parsley.
Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup.
Stir and bring to a boil, then simmer 3-5 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.