Hearty Chicken-Rice Soup

• 2 14-1/2-oz cans reduced-sodium chicken broth
• 1 c water
• 1 medium carrot, sliced
• 1 stalk celery, chopped
• 1 c chopped fresh mushrooms
• 3/4 c long-grain rice
• 1 tsp dried basil, crushed (optional)
• 1/8 to 1/4 tsp black pepper
• 2 c chopped, cooked chicken
• 2 tblsp snipped fresh parsley

Directions:

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 mins or till rice is tender.

Stir in chicken and heat through. Stir in parsley.

Makes 4 servings.