Chicken Rice Soup

submitted by Erica Jones

2- 49 oz cans chicken broth (about 12 cups)
2- 10 oz cans chunk chicken
1 jar (26 oz) Ragu garden combo spaghetti sauce
2 Tbs chopped fresh parsley
1/2 tsp thyme
3 cups cooked rice
grated Parmesan cheese

In large sauce pan combine first five ingredients, bring to a boil, reduce heat, simmer 20 minutes. Add rice, simmer 10 minutes, serve with cheese.