Want a savory soup? Add flavor to your chicken soup recipe with Zatarain’s Blackened Chicken with Yellow Rice. Make some extra and freeze it for a cold, rainy day.
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
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
Cover and simmer soup additional 20 minutes or until rice and vegetables are tender
Shred chicken and add to soup. Remove bay leaves before serving