CURRIED CHICKEN AND RICE SOUP
This curried chicken and rice soup was a last-minute idea that turned out very delicious, and was incredibly easy. My kids all gave it 5 stars!
Provided by halfnotes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.
- Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.
Nutrition Facts : Calories 422 calories, Carbohydrate 37.3 g, Cholesterol 91.3 mg, Fat 15.4 g, Fiber 2.3 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 1380.1 mg, Sugar 3.6 g
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