https://1041.grocerywebsite.com/Recipes/Detail/4637/Creamy_Chicken_Vegetable_Rice_Soup
Yield: 4 servings
| 3 | cups | chicken broth | |
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| 2 | medium carrots, thinly sliced | ||
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| 2 | stalks | celery, thinly sliced | |
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| 1 | cup | chopped, cooked chicken | |
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| 1 | cup | zucchini, thinly sliced | |
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| 1/2 | cup | uncooked instant rice | |
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| 1 | container | (10 oz.) prepared Alfredo sauce | |
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| 1 | jar | (4 oz.) diced pimientos, drained | |
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| 1 | tablespoon | fresh thyme, snipped | |
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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.
https://1041.grocerywebsite.com/Recipes/Detail/4637/Creamy_Chicken_Vegetable_Rice_Soup
