Chicken Rice Soup

Ingredients
Makes 6 servings

• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 cup cabbage, chopped
• 3 bay leaves (place in an empty tea bag; see picture at right)
• 1 rotisserie chicken (2 ~ 2 1/2lbs)
• 3 quarts low-sodium chicken broth
• 1 cup rice, uncooked
• 1 cup broccoli, break up into bite size pieces
• 2 tbsp scallions, chopped
• 1/4 cup parsley leaves
• salt 
• fresh ground black pepper

Method

1. Combine celery, carrots, cabbage, bay leaves, and chicken in a large pot.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and simmer for about 20minutes.
4. Remove the chicken, skimming off fat as needed. 
5. Add rice, broccoli, scallions and parsley leaves to the soup, and simmer for another 15 minutes.
6. Remove the bay leaves bag.
7. Remove chicken skin and bones. Shred the chicken breast and return to soup.
8. Season with salt and pepper to taste.
9. Ladle the soup into individual bowls and serve hot with slices of crusty French bread.