Place the chicken broth and diced tomatoes in a saucepan and heat until boiling.
Meanwhile, heat the oil in a Dutch oven, or soup, pot over medium-high heat.
Add the onion, carrots and celery and stir them together with a wooden spoon. Cook for around 10 minutes, partially covered, until the onion is golden and carrot has begun to soften.
Add the basil and thyme and stir until fragrant, about 1 minute.
Add the cooked chicken or turkey, broccoli, cauliflower, rice and boiling broth mixture. Give the soup a stir and bring to a boil.
Reduce heat to low and simmer, partially covered, until the vegetables and rice are tender, 15 to 20 minutes.
Turn off the heat. Taste and add salt and pepper to taste before serving.
Recipe Notes
Serving size: about 2 cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Easy Healthy Chicken Vegetable Rice Soup Recipe
Amount Per Serving (1 /6th recipe, about 2 cups)
Calories 215Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 18g6%
Fiber 3g12%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.