Thai-Curry Chicken Soup

6 cups chicken broth

3 tablespoons maple (pure) syrup or packed brown sugar
2 tablespoons soy sauce
2tablespoons rice vinegar
2teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup) optional
1 small jalapeño chile, seeded, finely chopped (1 tablespoon) or 1 tsp chipotle chili powder
2 cups chopped  cooked chicken
2 tablespoon chopped fresh cilantro, if desired
chopped green onions
2-4 cups shredded cabbage
3-4 carrots shredded

add all ingredients to a pot and bring to a boil, reduce heat and simmer until veggies are tender, about 20 minutes. Serve hot with cilantro and green onions over the top! I had also added other leftover items that I have had in my fridge, rice, noodles, other veggies, anything you think would be a good pseudo-chinese soup. It's really yummy and the heat of this can be adjusted easily. this serves as many as you want it too!!