Chicken & Wild Rice Soup

4 chicken boullion cubes
8 cups water
1 cup carrots, chopped
1 cup celery, chopped
1 sm onion
1 cup Lundberg wild brown rice
1 can (11 oz) chicken breast
2 tbs olive oil
1/2 tsp dried thyme
1 1/2 tsp diced galic
1/4 tsp black pepper
1/2 tsp dried crushed rosemary
1/2 tsp dried marjoram
1/4 tsp curry powder

Saute garlic, onions, carrots, and celery in olive oil. Cover and stir occasionally until begin to soften. Place 4 chicken boullion cubes in 2 cups of water and cook on high in microwave for 3 minutes, then add to veggies. Add 6 more cups of water. Add the rest of the spices, chicken and rice. Bring to a boil, then simmer for 1 hour.

Number of Servings: 12

Recipe submitted by SparkPeople user SBARR1313.