Chicken-Mushroom Soup

• 2 cups cooked meat, chopped
• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon chicken bouillon granule
• 3 cups water
• 1 (15 ounce) can crushed tomatoes
• 1 (4 ounce) can mushroom stems and pieces
• 1 bay leaf
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon garlic powder
• salt and pepper
• 1/2 cup chopped carrot
• 1 cup cooked rice
• 4 teaspoons cornstarch (optional)
• 2 tablespoons water (optional)

1. Put oil in large stockpot.
2. Add chopped onion and saute for 3-4 minutes.
3. Add chopped cooked chicken.
4. Add the next 7 ingredients and cook on medium for 20 minutes.
5. Add chopped carrots and continue cooking for 15 minutes.
6. Add rice and heat through.
7. If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
8. Bring back to a slow boil.
9. Remove bay leaf.

cooked meat, oil, onion, chicken bouillon granule, water, tomatoes, mushroom stems, bay leaf, oregano, garlic powder, salt, carrot, rice, cornstarch, water

Taken from www.food.com/recipe/chicken-mushroom-soup-100814 (may not work)