Chicken and Rice Soup

• 1 12 cups brown rice
• 1 (2 lb) rotisserie-cooked chicken, quartered
• 5 (14 1/2 ounce) cans fat-free low-sodium chicken broth
• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 bouillon cubes
• 1 teaspoon dried thyme
• 14 teaspoon pepper
• 2 bay leaves
• 1 teaspoon parsley
• 1 12 cups carrots, cut into 3/4 inch pieces
• 1 12 cups celery, diced
• 4 cups collard greens, thick stems removed, chopped
• salt, to taste

1. Cook rice according to package directions; reserve.
2. In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
3. Bring to a boil, reduce heat to medium; cook 25-30 minutes.
4. Strain broth, cool slightly.
5. Discard bones and reserve chicken meat and broth.
6. In same pot, heat oil over medium-high heat.
7. Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
8. Add carrots, celery and reserved broth; bring to a boil.
9. Add bouillon cubes.
10. Bring to a boil.
11. Over medium heat, cook 10 minutes.
12. Add chicken and collards; cook until vegetables are tender, 10 minutes.
13. Stir in rice.
14. Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.

brown rice, chicken, chicken broth, canola oil, onion, bouillon cubes, thyme, pepper, bay leaves, parsley, carrots, celery, collard greens, salt

Taken from www.food.com/recipe/chicken-and-rice-soup-214933 (may not work)