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Curried Chicken And Rice Soup

Fat.Freedom's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
6

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