Old-Fashioned Chicken-And-Rice Soup

Ingredients

• 2  bay leaves 
• 3  carrots halved lengthwise sliced
• 0.5 cup celery chopped
• 2  celery stalks halved
• 18 ounce chicken breast halves bone-in skinless
• 0.5 teaspoon basil dried
• 32 ounce less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.3 cup green onions sliced
• 1 tablespoon olive oil 
• 1.3 cups onion chopped
• 4  parsley sprigs 
• 0.5 teaspoon pepper freshly ground
• 0.3 cup rice long-grain uncooked
• 0.8 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender.
2. Remove chicken from cooking liquid; cool.
3. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.
4. Heat oil in pan over medium-high heat.
5. Add onion and next 3 ingredients; saut 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.