Chicken, Vegetable, and Rice Soup

A chicken broth based soup chock-full with good for you vegetables, shredded chicken, rice, and seasonings. A hearty, healthy, and delicious soup.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Author Chelsea


  • 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


  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.

  3. Meanwhile, shred or chop the rotisserie chicken.

  4. Stir in chicken and serve immediately. Season to taste with salt and pepper. Top with fresh parsley and fresh thyme if desired. Add some parmesan cheese to each bowl if desired.

  5. Best enjoyed the same day it is made or the rice tends to bloat.