Creamy Chicken Vegetable Rice Soup

Yield: 4 servings

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Ingredients

check chicken broth 3 cups chicken broth

check medium carrots, thinly sliced 2 medium carrots, thinly sliced

check celery, thinly sliced 2 stalks celery, thinly sliced

check chopped, cooked chicken 1 cup chopped, cooked chicken

check zucchini, thinly sliced 1 cup zucchini, thinly sliced

check uncooked instant rice 1/2 cup uncooked instant rice

check (10 oz.) prepared Alfredo sauce 1 container (10 oz.) prepared Alfredo sauce

check (4 oz.) diced pimientos, drained 1 jar (4 oz.) diced pimientos, drained

check fresh thyme, snipped 1 tablespoon fresh thyme, snipped

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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.