Quick and Easy Italian Chicken Soup

• 1 lb boneless chicken breast, cut into bite sized pieces
• 2 tablespoons olive oil
• 3 (14 1/2 ounce) cans diced tomatoes, no salt added
• 3 (4 ounce) cans mixed mushrooms, bits and pieces
• 1 medium yellow onion, diced
• 2 cups white rice, prepared
• 18 cup oregano
• 18 cup basil
• 2 tablespoons garlic powder
• 1 tablespoon sage
• 1 teaspoon paprika

1. Heat the olive oil in a large dutch oven on high heat and add chicken, tomatoes, mushrooms and onions.
2. Bring to a boil and cook until the chicken is tender and no longer pink in the middle.
3. You can prepare the rice during this stage or ahead of time.
4. Add the spices and simmer for 15 minutes, stirring occasionally.
5. Add the rice to the dutch oven and stir until mixed completely.
6. Serve hot in 6 large bowls.

chicken breast, olive oil, tomatoes, mixed mushrooms, yellow onion, white rice, oregano, basil, garlic, sage, paprika

Taken from www.food.com/recipe/quick-and-easy-italian-chicken-soup-446718 (may not work)