Chicken Rice Vegetable Soup
Our Chicken Rice Vegetable Soup recipe gives you the perfect mix of veggies and chicken in every spoonful.
Calories
380 (1 serving)
Calories from Fat
70 (1 serving)
Total Fat
8g (1 serving)
Saturated Fat
1.5g (1 serving)
Cholesterol
70mg (1 serving)
Sodium
920mg (1 serving)
Total Carbs
42g (1 serving)
Dietary Fiber
4g (1 serving)
Sugars
8g (1 serving)
Protein
34g (1 serving)
Calcium
8% (1 serving)
Iron
20% (1 serving)
Vitamin C
220% (1 serving)
Vitamin A
60% (1 serving)
- 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
Directions
Print1. 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.
