Healing soup
4
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
Uncooked long grain brown rice
½ cup(s)
Olive oil
1 tbsp(s)
Onion
1 medium, finely chopped
Carrots
2 medium, finely chopped
Celery
1 stalk(s), medium, finely chopped
Uncooked boneless skinless chicken thigh
400 gm, (buy 500g), fat trimmed, chopped into 2cm pieces
Garlic clove
3 clove(s), medium, crushed
Zucchini
2 medium, finelly chopped
Curry powder
2 tsp(s)
Homemade chicken stock (skimmed of fat)
4 cup(s)
Fresh parsley
½ cup(s), (1/2 bunch) chopped, plus extra to serve
Lemon juice canned or bottled
⅓ cup(s)
Lemon
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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