Indian-style chicken vegetable soup
Indian-style chicken vegetable soup

Preparation time 15 minutes

Total time: 50 minutes

Ingredients

  1. 30 mL (2 tbsp.) olive oil
  2. 500 mL (2 cups) each of diced onions, celery, and carrots
  3. 1.5 L (6 cups) sodium-reduced chicken broth
  4. 1 jar (341 mL) VH mango curry sauce
  5. 3 boneless, skinless chicken breasts, cut into cubes
  6. 150 mL (⅔ cup) instant rice
  7. 1 medium Granny Smith apple, peeled, cored, and diced
  8. 125 mL (½ cup) whipping cream
  9. 15 mL (1 tbsp.) chopped fresh parsley
  10. 125 mL (½ cup) toasted sliced almonds

Directions

  1. Heat oil in large saucepan over medium-high heat. Add onions, celery, and carrots and fry until tender, 5 to 7 minutes. 
  2. Stir in the broth, sauce, and chicken; bring to a boil. Let simmer, partially covered, for 20 minutes. 
  3. Add rice and cook 5 minutes more. When the rice is cooked, add the diced apple, whipping cream, and parsley. Simmer for 3 minutes. 
  4. Ladle soup into bowls and top with toasted almond slices. Serve immediately. 

Nutrition tip

Try this soup with leftover, cooked turkey instead of chicken, and replace the chicken broth with leftover turkey broth. You can also use leftover white rice. For a vegetarian version, replace the chicken with canned lentils and the chicken broth with vegetable broth.

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