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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yum, class assignment Ingredients:
1 tablespoon low-fat dairy-free butter |
1 medium brown onion, chopped finely (150g) |
1 garlic clove, crushed |
1 teaspoon curry powder |
1/2 cup rice |
340 g chicken breast fillets, sliced thinly |
2 cups water |
1 liter chicken stock |
4 medium zucchini, grated coarsely (480g) |
Directions:
1. Melt spread in large saucepan; cook onion and garlic, stirring, until onion softens. Add curry powder; cook, stirring, until mixture is fragrant.
2. Add rice and chicken; cook, stirring, 2 minutes. Add the water and stock; bring to a boil. Simmer, covered, 10 minutes. Add zucchini; cook, stirring, about 5 minutes or until chicken is cooked through.
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