Chicken Rice Soup - cooking recipe

Ingredients

1 tablespoon oil
1 lb boneless skinless chicken breast
1 cup chopped onion
4 1/2 cups water
4 cups reduced-sodium chicken broth
1/2 teaspoon minced garlic
1/4 teaspoon thyme leaves
2 bay leaves
1/2 cup sliced carrot
1/2 cup sliced celery
1 (7 ounce) package ZATARAIN'S(R) Yellow Rice

Preparation

Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove chicken; set aside.
Add onion to Dutch oven; cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Remove chicken; set aside to cool.
Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
Shred chicken and add to soup. Remove bay leaves before serving.