1 can Campbell's low sodium chicken broth
1 cup water
1 medium onion, chopped coarsly
Pinch of nutmeg (optional)
Salt & pepper to taste
Bring to a boil, cover, reduce heat & simmer 30 minutes (until vegetables and rice are tender).
Allow to cool, then puree in a blender.
Reheat to serve.
Garnish with parsley.
