Tuesday, December 10, 2013


2 cans (13 3/4-oz each) ready-to-serve chicken broth
1/2 tsp salt
1/2 tsp dried tarragon leaves
1 bag (16-oz) mixed vegetables, your combination choice
2 cups diced cooked chicken
1/2 cup quick-cooking rice

Combine all ingredients except rice in a large saucepan. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes.

Serves 4 to 6.

1 comment:

~~louise~~ said...

Easy peasy, and warm too. Just what I need on this chilly evening! Thanks for sharing, Linda...