Tomato Chicken Rice Soup

1. 1

   In 6-quart saucepot, bring broth to a boil over high heat. Reduce heat to low and add chicken. Simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken from broth and cool slightly; shred chicken and set aside.

2. 2

   In same saucepot, stir Pasta Sauce and thyme. Bring to a boil over high heat. Stir in uncooked rice. Reduce heat to low and simmer uncovered, stirring occasionally, 25 minutes or until rice is tender. Stir in shredded chicken and parsley and simmer 5 minutes. Season, if desired, with salt and ground black pepper.

* Per serving · 4 servings · Values may vary.

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