The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4637/Creamy_Chicken_Vegetable_Rice_Soup
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
|
|
|
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.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4637/Creamy_Chicken_Vegetable_Rice_Soup