Healing soup
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This healing soup is a winner and is great for boosting the immunity and warming you up.
Ingredients
Brown rice, dry
½ cup(s), (100g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Celery
1 stick(s), finely chopped
Chicken thigh, skinless, raw
400 g, (buy 500g), fat trimmed, chopped into 2cm pieces
Garlic
3 clove(s), crushed
Zucchini
2 medium, finely chopped
Curry powder
2 tsp
Chicken stock
4 cup(s), (homemade)
Fresh flat-leaf parsley
½ cup(s), (1/2 bunch) chopped, plus extra to serve
Lemon juice
⅓ cup(s), (80ml)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Boil the rice in a saucepan of boiling salted water for 25 minutes or until tender. Drain.
2
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes. Add the carrot and celery and cook, stirring occasionally, for 5 minutes. Add the chicken and garlic. Cook, stirring occasionally, for 3 minutes. Add the zucchini and curry powder and cook, stirring, for 1 minute. Season.
3
Add the stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until the vegetables and chicken are tender and cooked.
4
Stir in the cooked brown rice, parsley and lemon juice. Serve with lemon wedges and extra chopped parsley.
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