To a large saucepan, add olive oil. Toss in the partially thawed chopped veggies. (Or fresh if you're using fresh!) Saute for 6-7 minutes, or until are completely thawed.
Add the chicken stock plus 1-2 cups of water. Add the shredded chicken.
Cook over low heat for 20-30 minutes. Season with salt and pepper to taste. (I let mine cook down so it was pretty "thick" and more stew-like than soup-like.)
Cook the rice, as directed.
Steam or boil the broccoli.
Serve Chicken Zucchini Stew over Rice with a side of Broccoli.