1 lb boneless, skinless chicken breast, diced
3 cups chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup frozen okra
2 Tbsp canola oil
2 cups cooked brown rice

Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt, pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.

Add the tomatoes, and okra
and simmer for 30 minutes.
Stir in the rice the last 10 minutes of cooking.