Creamy Chicken Vegetable Rice Soup

Yield: 4 servings

Ingredients

3 cups chicken broth

2 medium carrots, thinly sliced

2 stalks celery, thinly sliced

1 cup chopped, cooked chicken

1 cup zucchini, thinly sliced

1/2 cup uncooked instant rice

1 container (10 oz.) prepared Alfredo sauce

1 jar (4 oz.) diced pimientos, drained

1 tablespoon fresh thyme, snipped

Add To

Directions:

In Dutch oven, combine broth, carrots and celery. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, zucchini and rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in sauce, pimientos and thyme; heat through.

Please note that some ingredients and brands may not be available in every store.

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