Creamy Chicken Vegetable Rice Soup

Yield:
4 servings

Ingredients:

  1. 3 cups chicken broth
  2. 2 medium carrots, thinly sliced
  3. 2 stalks celery, thinly sliced
  4. 1 cup chopped, cooked chicken
  5. 1 cup zucchini, thinly sliced
  6. 1/2 cup uncooked instant rice
  7. 1 container (10 oz.) prepared Alfredo sauce
  8. 1 jar (4 oz.) diced pimientos, drained
  9. 1 tablespoon fresh thyme, snipped
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.



TDS 3