Chicken Jambalaya Soup #SundaySupper

olive oil

andouille sausages, sliced (about 14 ounces)

onion, diced

stalk of celery, diced

garlic, minced

Zatarain's Creole Seasoning

dried thyme

bay leaf

chicken broth (if your broth is very salty, use 4 cups chicken broth plus 2 cups water)

long-grain white rice

of diced tomatoes and juice

frozen okra slices

bone-in chicken breasts, roasted and shredded (or use leftover or rotisserie chicken)

Kosher salt, if needed

Fresh thyme to garnish, optional