Chicken, Vegetable, and Rice Soup

INGREDIENTS

  • 1 and 1/2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1/2 of 1 yellow onion, diced
  • 1 large carrot, finely diced
  • 2 large stalks celery, finely diced
  • 1/2 teaspoon dried thyme leaves
  • 2 (14.5 ounces EACH) reduced-sodium chicken stock (or chicken broth) (stock has a richer flavor)
  • 1 and 1/2 cups water
  • 1 package Knorr Rice Sides - Chicken Flavor Broccoli
  • 2 cups prepared rotisserie chicken, chopped or shredded
  • Salt and freshly cracked pepper
  • Optional: fresh parsley, fresh thyme, Parmesan cheese
    Chicken, Vegetable, and Rice Soup

INSTRUCTIONS

  1. Heat butter and olive oil in a dutch oven over medium-high heat. Once the butter is melted, add the chopped pepper, diced onion, diced carrot, diced celery, and thyme. Stir occasionally, until vegetables are tender, about 8-10 minutes.
  2. Add broth or stock, water, and the package of rice sides. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
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