Curried Chicken And Rice Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can stewed tomatoes, with juice
8 ounces boneless skinless chicken breasts, cut into 1/2 inch squares
1/3 cup basmati rice
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon curry powder, to taste
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground pepper, to taste

Preparation

Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
Stir in the remaining ingredients.
When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
Taste and adjust the seasoning.