Old-Fashioned Chicken-And-Rice Soup

• 1 cup water
• 1 (32-ounce) package fat-free, less-sodium chicken broth
• 3 (6-ounce) skinless bone-in chicken breast halves
• 4 parsley sprigs
• 2 celery stalks, halved
• 2 bay leaves
• 1 tablespoon olive oil
• 1 1/3 cups chopped onion
• 1/2 cup chopped celery
• 3 carrots, halved lengthwise and sliced
• 2 garlic cloves, minced
• 1/3 cup uncooked long-grain rice
• 1/3 cup sliced green onions
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon freshly ground pepper

1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.
2. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; saute 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

water, chicken broth, skinless bone, parsley sprigs, celery stalks, bay leaves, olive oil, onion, celery, carrots, garlic, longgrain rice, green onions, salt, basil, freshly ground pepper

Taken from www.myrecipes.com/recipe/old-fashioned-chicken-and-rice-soup (may not work)