• 1  Cup cooked chicken, diced
• 3  Ounces long grain white rice
• 1  Carrot, diced
• ½  Cup celery, chopped
• 1  Small potato, diced
• 2  Tablespoons fresh Italian parsley, chopped
• 2  Scallions, chopped or 1 small onion
• 6  Cups Real Chicken Broth
• 1  Bay leaf
• ½  Cup corn kernels
• Grating cheese
• Freshly ground black pepper

     1. Bring the chicken broth to a boil in a large pot. Add the scallions,
          carrot, celery, potato, parsley, bay leaf, chicken and black pepper.
          Return the soup to a boil and simmer covered for 10 minutes.
 
      2. Add the rice and stir. Simmer for 15-20 minutes or until the rice is
          tender. Serve and top with grating cheese.