This is one of my family's favorite Sunday afternoon soups. It is a bit on the spicy side, but you can adjust that to your own level of comfort! It's packed with vegetables, and is so tasty, you'll be making it again and again.
2 T. EVOO
1 cup each diced carrots, celery, onion
2 chicken breast halves, cubed
2 cloves garlic, crushed
1-2 t. curry
1 t. chili
1/2 t. cumin
3-5 whole cloves
14 oz. canned diced tomatoes with juice
6 c. chicken broth
1 c. rice
2 granny smith apples
1 T. lemon juice
1-2 T. honey
1 t. salt
1/4-1/2 t. pepper
parsley to garnish
Serve with a dollap of sour cream
2 chicken breast halves, cubed
2 cloves garlic, crushed
1-2 t. curry
1 t. chili
1/2 t. cumin
3-5 whole cloves
14 oz. canned diced tomatoes with juice
6 c. chicken broth
1 c. rice
2 granny smith apples
1 T. lemon juice
1-2 T. honey
1 t. salt
1/4-1/2 t. pepper
parsley to garnish
Serve with a dollap of sour cream
Fry the veggies and chicken until chicken is nearly cooked through. Add the garlic and spices and fry until fragrant. Pour in tomatoes, chicken broth and rice. Simmer for 5 minutes. Add the remaining ingredients, and simmer for 10 more minutes or until the rice is cooked. Garnish with parsley and a dollop of sour cream or plain yogurt. Enjoy!!
I love this soup and so does my family and even company i've served it to with fresh bread! Thanks Ami, love you Lois
ReplyDeleteI'm making this right now and it smells and tastes awesome. I was hesitant on the apples but that's the curry way. I just added them. I am holding the rice and serving the rice in a bowl and then adding the soup to the amount of rice as individual choice. Just a personal preference.
ReplyDeleteThis tastes wonderful!
Thanks for the recipe!