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No matter the influence — here we’ve gone Indian — chicken soup is always comforting. We’ve added rice and a sweet potato to make this a hearty one-dish meal.
Yvonne Duivenvoorden
Ingredients
- 1 small sweet potato
- 1 small red onion
- 4 skinless, boneless chicken thighs
- 1/4 cup (50 mL) long-grain rice
- 11/2 tsp (7 mL) curry powder
- 1 tsp (5 mL) cumin
- 2 10-oz (284-mL) cans undiluted chicken broth or 4 cups (1 L) chicken bouillon
- 1 cup (250 mL) frozen peas
- 2 green onions, thinly sliced
- Peel and thinly slice sweet potato, then cut into strips. Chop red onion. Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 min.
- Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 min. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 min. Stir in peas and green onions. Taste and add more salt if you like.
- 17 g protein
- 3 g fat
- 26 g carbohydrates
- 4 g fibre
- 55 mg calcium
- 202 calories
User comments (4)
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very good
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Tried this last week and the whole family enjoyed - including the kids. Might kick the curry up a notch next time, but nice change of pace from regular homemade chicken soup (note- used homemade stock).
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Yummy! The only thing I would do next time is increase the rice to 1/3 cup.
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Does sound quite yummy - I think I will substitute the rice for quinoa though.
