Chicken Rice Vegetable Soup


Yield: 4 servings

Prep time: 15

Total time: 20


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
2 cups instant rice

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 rice. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.

3. Stir in chicken and serve immediately.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s