Curried Chicken and Zucchini Soup

Submitted by Sarah_Jayne

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

directions

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

Reviews

[katew]

Fabulous soup - interesting too as it is a little bit different so my usual tomato based soups. I doubled the curry powder and added salt and pepper and it really is fabulous.

 

[Brooke the Cook in]

We loved this curry soup! I reduced the amount of chicken and added extra curry since we like do like our curry! The chicken was easily cooked through before I added the zucchini, so we just heated until the zucchini was hot in Step 6, just took a minute or two. Looking forward to leftovers tomorrow. Made for ZWT5.