Chicken & Rice Soup - cooking recipe

Ingredients

6 cups fat-free low-sodium chicken broth
1/2 teaspoon thyme
1/2 teaspoon dill weed
1 bay leaf
2 carrots, sliced
2 celery ribs, sliced
1 onion, diced
1/2 cup white rice
1 (10 ounce) package cooked chicken breasts, cut in 1/2-inch pieces
salt and pepper

Preparation

Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
Bring to a boil, stir in the rice, cover and reduceto a simmer.
Cook 15 minutes.
Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
Season to taste with salt and pepper.