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Curried Chicken And Rice Soup

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Ingredients
  Defatted chicken stock/Low-sodium chicken broth 4 Cup (64 tbs)
  Carrots 2 Medium, thinly sliced
  Celery stalks 2 , thinly sliced
  Curry powder 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Brown rice 1⁄2 Cup (8 tbs)
  Boneless, skinless chicken breasts 8 Ounce, cut into 1 inch pieces
  Thinly sliced mushrooms 2 Cup (32 tbs)
  Buttermilk 1 Cup (16 tbs)
Directions

In a large saucepan, combine the stock or broth, carrots, celery, curry powder and pepper.
Cover and bring to a boil over medium-high heat.
Stir in the rice.
Return to a boil, then reduce the heat.
Cover and simmer for 15 minutes, stirring occasionally.
Stir in the chicken.
Return to a boil, then reduce the heat.
Cover and simmer for 15 minutes, stirring occasionally.
Stir in the mushrooms.
Cover and simmer for 5 minutes more.
Stir in the buttermilk.
Cook and stir about 1 minute or just until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Rice

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