Spicy Chicken And Rice Soup - cooking recipe

Ingredients

4 skinned chicken breast halves
2 c. sliced carrot
1 c. chopped onion
1/2 c. sliced celery
1 bay leaf
5 c. water
2 (14 1/2 oz.) cans no-salt-added whole tomatoes, undrained and chopped
1/2 c. chopped green pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. crushed red pepper
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/3 c. long-grain rice, uncooked
1/4 c. currants
1 Tbsp. plus 2 tsp. chopped fresh parsley

Preparation

Combine chicken, carrot, onion, celery, bay leaf and water in large pan.
Bring to a boil; cover.
Reduce heat and simmer 25 minutes or until chicken is tender.
Remove chicken from broth. Skim fat from broth, reserving broth.
Bone chicken and cut into bite size pieces.