Curried Chicken And Rice Soup Recipe
Ingredients
| 4 cups defatted chicken stock or low-sodium chicken broth | ||
| 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 (16 tbs) | |
| 8 ounces skinless, boneless chicken breasts, cut into 1" pieces | ||
| 2 cups thinly sliced mushrooms | ||
| 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.
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.
Chef
