Madras chicken soup
Chatelaine
* PLUS Cooking time: 19 minutes
Yvonne Duivenvoorden
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.
Ingredients
-
1
small
sweet potato
-
1
small red
onion
-
4
skinless, boneless
chicken thighs
-
1/4 cup
long-grain
rice
-
1 1/2 tsp
curry powder
-
1 tsp
cumin
-
2 284-ml cans
undiluted
chicken broth
, or 4 cups chicken bouillon
-
1 cup
frozen
peas
-
2
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)
- Calories
- 202,
- Protein
- 17 g,
- Carbohydrates
- 26 g,
- Fat
- 3 g,
- Fibre
- 4 g,