Chicken Rice Soup - cooking recipe

Ingredients

1 (48 ounce) can fat-free low-sodium chicken broth, divided
1 cup long-grain rice
2 celery ribs, chopped
2 carrots, chopped
1 small onion, chopped
10 ounces diced cooked chicken breasts (2 cups)

Preparation

Bring 4 cups of the broth to a boil in a large soup pot.
Add the rice, celery, carrot and onion, and cook for 14 minutes.
Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.