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Chicken Rice Vegetable Soup

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • 1 Tbsp. olive oil
  • 3 medium red bell peppers, chopped
  • 1 3/4 cups chopped onion
  • 3/4 cup chopped zucchini
  • 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 Broccoli
  • 2 1/3 cups shredded cooked boneless, skinless chicken breasts
  • 1 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.
  • 2 Add broth, water and Knorr® Rice Sides™ - Chicken Broccoli. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
  • 3 Stir in chicken and serve immediately.