CURRIED CHICKEN AND ZUCCHINI SOUP

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Curried Chicken and Zucchini Soup image

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.

Provided by Sarah_Jayne

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Melt margarine in large saucepan.
  • Cook onion and garlic, stirring until onion softens.
  • Add curry powder; cook, stirring until mixture is fragrant.
  • Add riced and chicken; cook, stirring for 2 minutes.
  • Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
  • Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.

Nutrition Facts : Calories 336.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 56.5, Sodium 456.5, Carbohydrate 36.2, Fiber 3.5, Sugar 8.6, Protein 30.3

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