Curried chicken and rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Defatted chicken stock or lowfat chicken broth |
| 2 | mediums | Carrots; thinly sliced |
| 2 | Stalks celery; thinly sliced | |
| ½ | teaspoon | Curry powder |
| ⅛ | Tsp.ground red pepper | |
| ½ | cup | Brown rice |
| 8 | ounces | Boneless skinless chicken breast, cut in 1\" pieces |
| 2 | cups | Thinly-sliced mushrooms |
| 1 | cup | Buttermilk |
Directions
***(Be certain it is lowfat variety) In a large saucepan, combine the stock or broth, carrots, celery, curry powder, and pepper. Cover & bring to boil over medium-high heat. Stir in the rice. Return to a boil, then reduce heat. Cover & simmer 15 minutes, stirring occasionally. Stir in the chicken. Return to boil, then reduce heat. Cover & simmer for 15 min, stirring occasionally. Stir in the mushrooms. Cover & simmer 5 min more. Stir in the buttermilk. Cook & stir about 1 minute or just 'til heated through.
(The buttermilk is the secret to the creamy, rich flavor—my spouse actually said it tastes like his Croatian grandmother used to make!) busted by sooz Recipe by: "Stop Dieting and Lose Weight" A Prevention Magazine Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997