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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


  • 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.
  • 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.
  • Meanwhile, shred or chop the rotisserie chicken.
  • 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.
  • Best enjoyed the same day it is made or the rice tends to bloat.