Chicken, Brown Rice, and Vegetable Soup

4 cups water

3 (14.5 oz) cans chicken broth (approx. 5-1/2 cups)

1 cup brown rice

3 medium carrots, sliced

1 cup celery, sliced

1 tablespoon olive oil

1 cup onion, chopped

1 cup mushrooms, sliced

2-3 cups baby spinach

2 teaspoons minced garlic

1 cup zucchini, sliced

2 cups cooked chicken, chopped into bite size pieces

2 teaspoons dried thyme

2 teaspoons dried oregano

1 bay leaf
salt & pepper

• Combine water, broth, rice, carrots, and celery in a large pot and bring to boil. Reduce heat and simmer 30 minutes.
• Meanwhile, heat olive oil in large skillet. Saute onions, mushrooms, garlic, and spinach until onions are cooked and spinach is wilted.
• Add sauteed vegetables to pot. Also add zucchini, chicken, thyme, oregano, pepper, and bay leaf. 
• Cook on medium-low heat for 30 minutes or until rice and vegetables are tender. Salt and pepper to taste.