Curried Chicken and Zucchini Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I grabbed this form a healthy eating cookbook put out by The Australian Women's Weekly It sounds interesting so putting here for safe keeping. Ingredients:
1 tablespoon low fat margarine |
1 medium brown onion, chopped finely |
1 garlic clove, crushed |
1 teaspoon curry powder |
1/2 cup basmati rice |
12 ounces boneless skinless chicken breasts, sliced thinly |
2 cups water |
4 cups chicken stock |
4 medium zucchini, grated coarsely |
Directions:
1. Melt margarine in large saucepan.
2. Cook onion and garlic, stirring until onion softens.
3. Add curry powder; cook, stirring until mixture is fragrant.
4. Add riced and chicken; cook, stirring for 2 minutes.
5. Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
6. Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.
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