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 minute
Turn off the heat. Taste and add salt and pepper to taste. Serve.
* Weight Watchers Friendly