Curried Chicken And Rice Soup
|99% fat-free chicken stock/Bouillon||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Skinless boneless chicken breast||5 Ounce, trimmed of all fat|
|White onion||1⁄2 Cup (8 tbs), finely chopped (About 1 Small)|
|Carrots||10 Ounce, peeled trimmed and cut into 0.5 inch chunks (2 Large)|
|Celery stalks||4 Ounce, trimmed and cut into 0.5-inch chunks (2 Stalks)|
|Curry powder||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Coarse kosher salt||1⁄4 Teaspoon|
|Ground cardamom||1⁄8 Teaspoon|
|Uncooked long grain white rice||1⁄3 Cup (5.33 tbs)|
|Fresh tomato||8 Ounce, peeled and chunked (1 Large)|
Combine the chicken stock and water in a saucepan over medium heat and bring to a boil.
Add the chicken breast and allow to come back to a boil.
Lower the heat, cover, and simmer for about 15 minutes, until the chicken is fork tender.
Remove and reserve the chicken.
Stir in the onion, carrots, celery, and seasonings.
Rinse the rice under cold running water and drain.
Cut the chicken into small chunks. (You should have about 1/2 cup chunked chicken.)
Add the rice, chicken, and tomato to the saucepan, raise the heat to medium, and bring to a boil.
Lower the heat, cover, and simmer for another 15 minutes.