Chicken Rice Vegetable Soup


  • 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
  • 1 (32 ounces) carton reduced-sodium chicken stock (or chicken broth)
  • 1 and 1/2 cup water
  • 1 package Knorr Rice Sides - Chicken Flavor Broccoli
  • 2 cups prepared rotisserie chicken, chopped or shredded
  • Salt and freshly cracked pepper
  • Freshly grated Parmesan Cheese
  • Optional: fresh parsley, fresh thyme


  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. Add parmesan cheese to each bowl. Top with fresh parsley and fresh thyme if desired.

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