Tomato Chicken Rice Soup

1 can (1420 ml) chicken broth
1 jar (736 ml) meatless spaghetti sauce
1 1/2 cups cubed cooked chicken
2 tbsp minced fresh parsley
1/2 tsp dried thyme
3 cups cooked rice
1 tsp sugar

In a Dutch oven combine broth, sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through. Serves 10.