Thai Chicken & Brown Rice Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
64 ounce(s) vegetable stock or broth |
2 cup(s) onions (about 2 medium) chopped |
1 cup(s) leeks (about 2 medium) chopped |
1 cup(s) celery (about 3 stalks) thinly sliced |
16 ounce(s) thai red curry sauce |
2.5 ounce(s) matchstix carrots |
2 cup(s) cooked chicken (about 1/2 a rotisserie chicken) shredded |
1 package(s) frozen brown rice (about 9 oz) |
1 teaspoon(s) salt |
Directions:
1. Add vegetable stock to pot on HIGH. Add onions, leeks and celery. Stir to combine. Bring to a simmer, reduce heat to MEDIUM and cook for 5 minutes.
2. Add curry sauce, salt, carrots, chicken and rice. Cook, stirring occasionally, about 10 minutes.
3. ALTERNATE PREPARATION
4. In large stock pot add 1 1/2 tablespoon of olive oil and heat on Medium High. Once oil is hot add onions, celery, leeks and salt and sauté for 5-7 minutes, until vegetables start to soften. Follow directions above.
5. TIP: To add a little spice to the dish use hot sauce or dice up a small red chili pepper and add to vegetables.
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