Chicken and Rice Soup

2  cups		Carrots
4  cups		Chicken Broth, Knorr
16  ounces		Poached Chicken Breast
32  fl. oz.		CANNED TOMATOES [recipe]
4  cups		Cabbage - Fresh, Shredded
2  tablespoons		Olive Oil
4  tablespoons		Lemon Pepper Seasoning
1  cup		Vidalia Onion - Fresh, Chopped
3		Dole Celery - Fresh, Stalks
4		Hard Parmesan Cheese
2  cups		Brown Rice - Cooked, Medium Grain
6  cups		Kitchen Basics Chicken Stock
6  cups		Water

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and Rice Soup ingredients. The serving size for any ingredient in Chicken and Rice Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Saute onion, celery, cabbage in the soup pot till cabbage begins to wilt slightly. At high, Add Soup stock, knorrs cubes, water. Once Soup comes to a boil, add chicken an poach for 10 minutes. Remove Chicken breasts and split with fork. Open canned whole tomatoes, and cut into smaller pieces. Add lemon pepper Cover soup and let it boil on med high for aprox and hour. Soup should start to reduce down. Cut hard parmesan into small bits that will disvolve into the soup. Continue to boil for 45 minutes, add carrots, cook for 15 minutes and server. Place 1/4 cup cook brown rice in bowel, and poor soup on it.