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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.
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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories380
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Cholesterol70mg
Sodium920mg
Total Carbs42g
Dietary Fiber4g
Sugars8g
Protein34g
Calcium8%
Iron20%
Vitamin C220%
Vitamin A60%

  • 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.