Madras chicken soup

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.

Chatelaine 0

( 66 ratings )

Preparation time:
15 minutes
Cooking time:
19 minutes
Makes:
4 Servings
Yvonne Duivenvoorden


 
Yvonne Duivenvoorden

Ingredients

  • small sweet potato
  • small red onion
  • 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
  • green onions, thinly sliced

Instructions

  • 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.

Nutrition (per Serving)

protein
17 g
fat
g
carbohydrates
26 g
fibre
g
calcium
55 mg
calories
202 

Leave a comment

Your email address will not be published. Required fields are marked *