Chunky Chicken Soup

Here's the recipe of the day:

Chunky Chicken Soup

1/2 lb boneless skinless chicken breasts, cooked and cubed

1 can of chicken broth

2 cups of water

2 cups assorted vegetables (such as sliced carrots, bell peppers, broccoli florets etc. You can use fresh, frozen or canned vegetables. I used Broccoli florets, red bell pepper, yellow squash and asparagus)

1 envelope of Italian dressing mix

1 cup MINUTE rice or small shell pasta

2 Tbsp fresh parsley, chopped 

Stir together all ingredients except the parsley in a large pot. Bring to a boil. Reduce heat to low and cover; Simmer until pasta is tender. Stir in parsley. Remove from heat and let stand for 5 minutes. 

This soup was tasty though not as good as chicken soup that you cook all day. When you're short on time it's a great dinner fix.