Chunky Chicken Rice Soup

2 14-1/2 oz. cans chicken broth
1 cup water
1 16 oz. pkg. frozen mixed vegetables, thawed
1 6 oz. pkg. grilled chicken strips, cut into 1/2-inch cubes
1/2 tsp. poultry seasoning
1/4 tsp. pepper
2 cups uncooked instant rice

1 tbsp. minced fresh parsley

In a large saucepan, combine the first six ingredients; bring to a boil over medium heat.
Reduce heat; cover and simmer or 5 minutes.
Stir in rice and parsley.
Remove from heat; cover and let stand for 5 minutes.

Yield: 6 servings

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