Chicken, Brown Rice and Vegetable Soup

1 cup dried brown rice, I like Basmati brown, see shopping tip

1 (48 ounce) container Swanson’s reduced-sodium chicken broth

1 (32-oz) container Swanson’s reduced-sodium chicken broth

3 cups zucchini, sliced

2 cups carrots, sliced or chopped

2 cups celery, sliced

2 cups leeks, sliced or 1 cup onions, chopped

1 teaspoon dried thyme

1 teaspoon dried sage

Fresh ground pepper, to taste

3 cups (~12 ounces) cooked chicken breasts, diced

1 2

KitchMe