Madras chicken soup
Prep 15 min
Plus Cooking time: 19 minutes
Makes 4 Servings
Updated Apr 7, 2017
Chatelaine
Ingredients
1
small sweet potato
1
small red onion
4
skinless, boneless chicken thighs
1/4 cup
long-grain rice
1 1/2 tsp
1 tsp
2 284-ml cans
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
Calories 202, Protein 17 g, Carbohydrates 26 g, Fat 3 g, Fibre 4 g,
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