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1. Melt butter in a Dutch oven over low heat; add onion, carrot, celery to pan. Increase heat to medium, and cook 4 minutes, stirring occasionally. Add chicken broth and next 5 ingredients; cover and bring to a boil.
2. While soup comes to a boil, gently press rice pouch before opening to break grains apart. Add to soup. Reduce heat to medium and cook, uncovered, 10 minutes or until vegetables are tender.
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