CHICKEN RICE VEGETABLE SOUP
SERVES 4
PREP TIME: 15 Minute(s)
COOK TIME: 20 Minute(s)
INGREDIENTS
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1 Tbsp. olive oil
3 medium red bell peppers, chopped
1-3/4 cups chopped onion (about 1 large)
1/2 cup sliced celery
3/4 cup sliced zucchini
1/4 tsp. dried thyme leaves, crushed
2 cans (14.5 oz. ea.) reduced sodium chicken broth
1-1/2 cups water
1 package Knorr® Sides Plus™ Veggies - Roasted Chicken Rice with Harvest Vegetables
2-1/3 cups shredded cooked chicken breasts
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PREPARATION
- Heat olive oil in 12-inch saucepan over medium-high heat and cook vegetables and thyme, stirring occasionally, 6 minutes or until golden.
- Add broth, water and Knorr® Sides Plus™ Veggies - Roasted Chicken Rice with Harvest Vegetables. Bring to a boil. Reduce heat and cook covered about 10 minutes, until rice is tender.
- Stir in chicken and serve immediately.
Cost per recipe*: $14.16.
Cost per serving*: $3.54.
*Based on average retail prices at national supermarkets.
NUTRITION INFORMATION 558g per serving
Calories 330, Calories From Fat 60, Saturated Fat 1.5g, Total Fat 7g, Cholesterol 50mg, Sodium 540mg, Total Carbohydrates 40g, Sugars 9g, Dietary Fiber 5g, Protein 26g
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