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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
Love this recipe. Easy to make and tastes great.
Angela Lewis | January 11, 2015 |