Curried Chicken & Rice Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is so yummy! I always have to double it so that we have enough because everyone wants 2nds & 3rds, plus leftovers for the next day's lunch. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, pressed |
3 (14 ounce) cans chicken broth |
1 (15 ounce) can stewed tomatoes, with juice |
3 boneless skinless chicken breast halves, cut into 1/2 inch pieces |
1 cup brown rice, cooked |
1 1/2 teaspoons curry powder |
1/2 teaspoon thyme |
salt & pepper, to taste |
Directions:
1. In a soup pot, heat the oil over med-high heat. Add onion & garlic, cook until translucent.
2. Add chicken broth & stewed tomatoes (chopped up), bring to a boil.
3. Stir in remaining ingredients; when chicken is thoroughly cooked, soup is ready.
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