1
Coat a 4-quart pot with nonstick cooking spray and preheat over meduim-high heat. Add the chicken breast and cook for a couple of minutes on each side or until the chicken is nicely browned.
2
Add the water or broth, tomatoes,onions, mushrooms, celery, rice, bouillon granules, garlic, Cajun seasoning, and thyme to the pot with the chicken, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes or until the chicken is tender and thoroughly cooked.
3
Remove the chicken from the ot and set aside. Cook the soup for an additional 20 minute or until the rice is almost tender.
4
Add the corn and okra to the soup and cook for 10 minutes or until the okra, corn, and rice are tender. Pull the chicken meat from the bones and tear it into bite-sized piece. Add the chicken to the soup and simmer for an additional minute or two. Serve hot.