INGREDIENTS

* 2 cups sliced celery
* 3 quarts chicken broth
* 4 cups cubed cooked chicken
* 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
* 1 cup uncooked instant rice
* 1 envelope onion soup mix
* 1 teaspoon poultry seasoning
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon pepper

Method

In a Dutch oven or soup kettle, simmer celery in broth until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until the rice is tender.