Chicken, Vegetable, and Rice Soup

INGREDIENTS

• 1 and 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 1/2 of 1 yellow onion, diced
• 1 large carrot, finely diced
• 2 large stalks celery, finely diced
• 1/2 teaspoon dried thyme leaves
• 2 (14.5 ounces EACH) reduced-sodium chicken stock (or chicken broth) (stock has a richer flavor)
• 1 and 1/2 cups water
• 1 package Knorr Rice Sides - Chicken Flavor Broccoli
• 2 cups prepared rotisserie chicken, chopped or shredded
• Salt and freshly cracked pepper
• Optional: fresh parsley, fresh thyme, Parmesan cheese
  

INSTRUCTIONS

1. Heat butter and olive oil in a dutch oven over medium-high heat. Once the butter is melted, add the chopped pepper, diced onion, diced carrot, diced celery, and thyme. Stir occasionally, until vegetables are tender, about 8-10 minutes.
2. Add broth or stock, water, and the package of rice sides. Bring to a boil. Reduce heat and cook covered 10 minutes or until rice is tender.
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