Chicken-Rice Soup

Chicken-Rice Soup

3 quarts chicken broth
2 1/2 cups cooked, shredded chicken
1 28-ounce jar Ragú Hearty Pasta Sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon thyme
3 cups cooked rice
Grated Parmesan cheese

In a large saucepan, combine first 5 ingredients. Bring to a boil; reduce heat and simmer 20 to 25 minutes. Add rice; simmer 10 minutes. Serve with cheese.

Serves 10-12