Curried Chicken And Rice Soup Recipe
Ingredients
| 2 cups 99% Fat-Free Chicken Stock or bouillon | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 5 ounces skined boneless chicken breast trimmed of all fat | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrots | 2 Large, cut in to chunks | |
| 2 stalks celery (about 4 ounces total) trimmed and cut into1/2-inch chunks | ||
| Curry powder | 3/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/4 teaspoon coarse kosher salt | ||
| Cardamom | 1/8 Teaspoon | |
| 1/3 cup uncooked long-grain white rice | ||
| Tomato | 1 Large, peeled | |
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.
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.
Chef
