Chicken Rice Vegetable Soup
Bertolli® Olive Oil |
red bell peppers, chopped|
chopped onion (about 1 medium)|
dried thyme leaves, crushed|
(14.5 oz. ea.) reduced sodium chicken broth|
Knorr® Sides Plus™ Veggies - Roasted Chicken Rice with Harvest Vegetables |
shredded cooked chicken breasts|
|In 4-quart saucepan heat olive oil over medium-high heat and cook vegetables and thyme, stirring occasionally, 6 minutes or until golden.|
|Add broth, water, and Knorr® Sides Plus™ Veggies - Roasted Chicken Rice with Harvest Vegetables. Bring to a boil over high heat. Reduce heat to low and cook covered 10 minutes or until rice is tender. Stir in chicken and serve immediately.|
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