Curried Chicken and Zucchini Soup

yum, class assignment

• Ready In: 35 mins
• Serves: 4

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.