Source: dLife

Hearty chicken soup with rice, vegetables, and Cajun seasonings.

Servings

1 cooking spray
1 lb Chicken, broiler/fryer, light meat, with o skin, raw , with the bone
4.5 cup low fat unsalted chicken broth , or water
14.5 oz Tomatoes, stewed, unsalted, canned , undrained and crushed
1 cup fresh chopped onion
1 cup fresh mushroom slices
0.75 cup fresh chopped celery (include the leaves)
0.5 cup Rice, brown, long grain, dry
1 tbsp chicken bouillon
2 tsp crushed garlic
1.5 tsp cajun seasoning
1.5 tsp ground thyme
1 cup Corn, sweet, frozen (or fresh)
1 cup fresh okra , sliced (or frozen)

1 Spray a 4-quart pot with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and brown for 2 minutes per side.
2 Add the water or broth, tomatoes, onions, mushrooms, celery, rice, bouillon granules, garlic, Cajun seasoning, and thyme to the pot and bring to a boil.
3 Reduce the heat to low, cover, and simmer for 25 minutes until the chicken is tender and cooked thoroughly.
4 Remove and set aside the chicken. Cook the soup for 20 minutes until the rice is nearly tender.
5 Add the corn and okra to the soup and cook for 10 minutes until the okra, corn, and rice are all tender.
6 Remove the chicken meat from the bones and tear it into bite-sized pieces. Add the chicken to the soup and simmer for 1-2 minutes.

Dip some whole-wheat bread into the soup, if desired.