From the Kitchen of:  Bonnie
Source:  Better Homes and Gardens Quick Soups

 

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.