Chicken Rice Soup

• 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

1. 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.
2. 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.
3. Cover and simmer soup additional 20 minutes or until rice and vegetables are tender.
4. Shred chicken and add to soup. Remove bay leaves before serving.

oil, chicken breast, onion, water, chicken broth, garlic, thyme, bay leaves, carrot, celery

Taken from www.food.com/recipe/chicken-rice-soup-523120 (may not work)