Curried Chicken and Rice Soup

ingredients

1 Tablespoon olive oil
1 Onion- chopped
3 Cans chicken broth
1 Can stewed tomatoes, with juice (I usually used dice so I don’t have to dice the stewed ones)
3 Boneless, skinless chicken breast halves, cut into 1/2 inch pieces
1/2 Cup brown rice, cooked
1 1/2 teaspoons curry powder
1 teaspoon garlic powder
1/2 teaspoon thyme
salt and pepper to taste (go with a low sodium chicken broth and then add sea salt)

1
In a soup pot, heat the oil over medium high heat. Add the onion and cook till translucent. Add chicken broth and stewed tomatoes, and bring to a boil. Stir in remaining ingredients; when chicken is thoroughly cooked, soup is ready.
2
--Serve with a grilled cheese and a spinach salad
3
--I like to make a lot of this so that we can have it for a few meals so I usually double the rice and add a little more broth and whatever else.
4
--I have also made it as a vegetable soup by leaving out the chicken, using only 1 teaspoon of curry, and adding carrots and celery. If you want it to be truly vegetarian simply substitute the chicken broth for a vegetable stock. Enjoy!

Source: heather_tryon Tryon