Creamy Chicken Vegetable Soup

3 cups chicken broth
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup chopped cooked chicken
1 small zucchini, thinly sliced (about 1 cup)
1/2 cup uncooked quick-cooking rice

1 10-oz. container refrigerated light alfredo sauce
1/4 cup chopped roasted red sweet peppers or one 4-oz. jar diced pimientos, drained
1 tbsp. snipped fresh thyme

In a Dutch oven combine chicken broth, carrots, and celery. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Stir in chicken, zucchini, and rice. Remove from heat and let stand, covered, about 5 minutes or until rice is tender. Stir in alfredo sauce, roasted red peppers, and thyme. Return to heat; heat through.

Makes 4 servings.

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