Chicken and Rice Soup

I came up with this recipe when I was craving chicken soup, with rice, not with noodles. I just used whatever I had in my refrigerator at the time and I really enjoyed it. You can substitute spinach for the collards if you would like. Cook it until just wilted, about three minutes.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups brown rice
• 1 (2 lb)  rotisserie-cooked chicken, quartered
• 5 (14 1/2ounce) cans  fat-free low-sodium chicken broth
• 1  tablespoon canola oil
• 1  large onion, chopped
• 3  bouillon cubes
• 1  teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 2  bay leaves
• 1  teaspoon parsley
• 1 1⁄2 cups carrots, cut into 3/4 inch pieces
• 1 1⁄2 cups celery, diced
• 4  cups  collard greens, thick stems removed, chopped
•  salt, to taste

Directions

1. Cook rice according to package directions; reserve.
2. In large pot, over high heat, combine chicken pieces, broth and 3 1/3 cups water.
3. Bring to a boil, reduce heat to medium; cook 25-30 minutes.
4. Strain broth, cool slightly.
5. Discard bones and reserve chicken meat and broth.
6. In same pot, heat oil over medium-high heat.
7. Add onion, thyme, pepper, parsley and salt; cook until softened, 3 minutes.
8. Add carrots, celery and reserved broth; bring to a boil.
9. Add bouillon cubes.
10. Bring to a boil.
11. Over medium heat, cook 10 minutes.
12. Add chicken and collards; cook until vegetables are tender, 10 minutes.
13. Stir in rice.
14. Note: You can stir in 4 cups cooked noodles into broth instead of rice, if desired.