Chicken Rice Vegetable Soup
|Serving Size 1 serving|
|Amount Per Serving|
|Calories from Fat||70|
|Total Fat||8 g|
|Saturated Fat||1.5 g|
|Trans Fat||0 g|
|Total Carbs||42 g|
|Dietary Fiber||4 g|
|Vitamin A||60 %|
|Vitamin C||220 %|
- Recipe Serves4
- Preparation Time15 min
- Cooking Time20 min
- 1 Tbsp. olive oil
- 3 medium red bell peppers, chopped
- 1 3/4 cups chopped onion
- 3/4 cup zucchini, halved lenthwise, then sliced
- 1/2 cup chopped celery
- 1/4 tsp. dried thyme leaves
- 2 cans (14.5 oz. ea.) reduced sodium chicken broth
- 1 1/2 cups water
- 1 package Knorr® Rice Sides™ - Chicken flavor Broccoli
- 2 1/3 cups shredded cooked boneless, skinless chicken breasts
- Heat olive oil in 12-inch skillet over medium-high heat and cook vegetables and thyme, stirring occasionally, until vegetables are tender, about 6 minutes.
- Add broth, water and Knorr® Rice Sides™ - Chicken flavor Broccoli. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
- Stir in chicken and serve immediately.
- Cost per recipe*: $14.16. Cost per serving*: $3.54. *Based on average retail prices at national supermarkets.
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