Easy and Quick Chicken Rice Soup
Hearty and delicious chicken and rice soup! Perfect with a loaf of crusty bread!
Servings: 6
Ingredients
- 1½ tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 chopped medium red bell pepper
- ½ diced yellow onion
- 1 finely diced large carrot
- 2 finely diced large stalks celery
- 1/2 teaspoon dried thyme leaves
- 2 (14.5 ounce) reduced-sodium chicken stock
- 1½ cups water
- 1 package Knorr Rice Sides - Chicken Flavor Broccoli
- 2 cups shredded rotisserie chicken
- salt and freshly cracked pepper to taste
- fresh parsley, fresh thyme, and parmesan cheese for garnish
Instructions
- In a dutch oven over medium high heat, add 1½ tablespoons unsalted butter and 1 tablespoon olive oil. Once the butter is melted, add 1 chopped medium red bell pepper, ½ diced yellow onion, 1 finely diced large carrot, 2 finely diced large stalks celery, and 1/2 teaspoon dried thyme leaves. Stir occasionally, until vegetables are tender, about 8-10 minutes.
- Add in 2 (14.5 ounce) reduced-sodium chicken stock, 1½ cups water, and 1 package Knorr Rice Sides - Chicken Flavor Broccoli. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
- Stir in 2 cups shredded rotisserie chicken. Season with salt and freshly cracked pepper to taste . Top with fresh parsley, fresh thyme, and parmesan cheese for garnish . Serve immediately!
Nutrition
Calories: 21kcal | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg
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