Simple Chicken Florentine Soup

• 2 tablespoons olive oil
• 1 skinless, boneless chicken breast
• 1/2 onion, finely chopped
• 2 tablespoons minced garlic
• 1 (.18 ounce) packet sazon seasoning (such as Goya(R))
• 2 teaspoons dried parsley
• 1/2 teaspoon celery seeds
• 1 pinch salt
• 1 bay leaf
• 1 cup quartered grape tomatoes
• 1 (32 ounce) package fat-free chicken broth
• 1 (15 ounce) can cannellini beans, drained
• 1 (15 ounce) can chickpeas, drained
• 1/2 cup parboiled brown rice
• 3 peppercorns
• 2 cups chopped spinach

1. Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
2. Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
3. Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

olive oil, skinless, onion, garlic, sazon seasoning, parsley, celery seeds, salt, bay leaf, quartered grape tomatoes, chicken broth, cannellini beans, chickpeas, brown rice, peppercorns, chopped spinach

Taken from www.allrecipes.com/recipe/258095/simple-chicken-florentine-soup/ (may not work)