Chicken and Rice Soup

By Heather_D

This is a recipe that I found on a recipe card at the Commissary and I adjusted it to the flavors that our family enjoys.

Ingredients

• 1 1/2 - 2 lbs. Boneless, Skinless Chicken Breasts, cut into small cubes
• 49 oz. can Chicken Broth
• 26 oz. jar Prego Three Cheese Spaghetti Sauce
• 2 Tbsp fresh parsley, chopped (optional)
• 1/2 tsp. thyme
• 3 cups cooked rice
• Nature's Seasons
• Parmesan Cheese

Preparation

Step 1

In a large skillet, add olive oil and heat the skillet over MEDIUM heat. Add the cubed chicken and sprinkle Nature's Seasons and thyme over the chicken pieces. Cook the chicken until it is no longer pink in the center; Drain. In a large Dutch over pot, add the drained chicken, spaghetti sauce, chicken broth, and fresh parsley. Bring the soup to a boil. Reduce the heat and simmer for 20 minutes. Add the rice and simmer for an additional 10 minutes. Serve the soup topped with Parmesan Cheese.