- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 1 cup water
- 1 medium carrot, sliced
- 1 stalk celery, chopped
- 1 cup chopped fresh mushrooms
- 3/4 cup long-grain brown rice
- 1 teaspoon dried basil, crushed (optional)
- 1/8 teaspoon black pepper
- 2 cups chopped, cooked chicken
- 2 tablespoons chopped fresh parsley
- In a large saucepan, combine the broth, water, carrot, celery, and mushrooms. Bring to boiling. Reduce heat.
- Stir in uncooked rice, basil (if you like), and pepper. Cover; simmer soup for 15 minutes or until rice is tender.
- Stir in chicken and heat through. Stir in parsley.