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Chicken Rice Vegetable Soup

Our Chicken Rice Vegetable Soup recipe gives you the perfect mix of veggies and chicken in every spoonful.

  • 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 flavor Broccoli
  • 2 1/3 cups shredded cooked boneless, skinless chicken breasts



Amount per serving

Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Total Carbs42g
Dietary Fiber4g
Vitamin C220%
Vitamin A60%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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 flavor Broccoli. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
  • 3 Stir in chicken and serve immediately.