Curried Chicken And Rice Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I have not tried this but this was on our local TV show and looks so good! I plan on making this in the coming weeks for sure! Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can stewed tomatoes, with juice |
8 ounces boneless skinless chicken breasts, cut into 1/2 inch squares |
1/3 cup basmati rice |
1 tablespoon minced fresh flat-leaf parsley |
1 teaspoon curry powder, to taste |
2 cloves garlic, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon fresh ground pepper, to taste |
Directions:
1. Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
2. Stir in the remaining ingredients.
3. When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
4. Taste and adjust the seasoning.
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