Curried Chicken and Rice Soup (from The Fly Lady)

1 Tbl. olive oil
1 onion, chopped
3 cans chicken broth
1 can stewed tomatoes, with juice
3 boneless, skinless chicken breast halves, cut into 1/2 inch pieces
1/2 cup rice, cooked
1 1/2 tsp. curry powder
1 tsp. garlic powder
1/2 tsp. thyme
salt and pepper to taste

In a soup pot, heat the oil over medium-high heat. Add the onion and cook till onion is translucent. Add chicken broth and stewed tomatoes, and bring to a boil.
Stir in remaining ingredients; when chicken is thoroughly cooked, soup is ready.

Serving suggestions: Serve with grilled cheese sandwiches on wheat and a big spinach salad.

Serves: 6

This mild soup has a little kick and is perfect for rainy nights. It is delicious!