Chicken Soup with Rice

• 1/4 cup Kraft Zesty Italian Dressing
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 bay leaf
• 4 cups 25%-less-sodium chicken broth
• 1 cup water
• 1/2 cup long-grain white rice, uncooked
• 2 cups shredded rotisserie chicken
• 1/2 cup frozen peas

1. Heat dressing in large saucepan on medium heat.
2. Add onions and garlic; cook and stir 5 min.
3. or until onions are tender.
4. Add carrots, bay leaf, broth and water; stir.
5. Bring to boil; cover.
6. Simmer on medium-low heat 20 min., adding rice for the last 10 min.
7. Add chicken and peas; stir.
8. Simmer, uncovered, 5 min.
9. or until heated through.
10. Remove and discard bay leaf.

italian dressing, onion, garlic, carrots, bay leaf, water, longgrain white rice, rotisserie chicken, frozen peas

Taken from www.kraftrecipes.com/recipes/chicken-soup-rice-178937.aspx (may not work)