Spicy Chicken Soup

Cold rainy winter days call for something that soothes the soul. This chicken soup is just the thing!
I like this one because it has an unusual combination of spices. The flavor is great! I've made it on a number of occasions and everyone always says "This is really good and the flavor is different - in a good way!". Try it - I think you'll add it to your favorites, too.

Spicy Chicken Soup

4 skinless, boneless chicken breast halves

2 cups sliced carrots
1 cup chopped onion
½ cup sliced celery
1 bay leaf
5 cups water
2 (14.5-ounce) cans petite diced tomatoes
½ cup chopped green or red pepper
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 (15-ounce) cans chicken broth
2 cups hot cooked rice
1 tablespoon chopped fresh parsley

 Combine chicken, carrot, onion. celery, bay leaf and water in a large Dutch oven. Bring to a boil; cover, reduce heat and simmer 25 minutes or until chicken is tender. Remove chicken from broth and cut into bite-size pieces.

Add chicken, tomatoes, green pepper, spices and broth. Bring mixture to a boil; cover, reduce heat, and simmer 45 minutes. Stir in hot cooked rice just before serving. Ladle soup into bowls and garnish with chopped parsley. Yield: 3 quarts.