Curried Chicken and Rice Soup

This curried chicken and rice soup was a last-minute idea that turned out very delicious, and was incredibly easy. My kids all gave it 5 stars!

INGRIDIENT

3 tablespoons salted butter

2 cups chopped sweet onion

1 cup diced carrots

1 cup diced celery

2 ½ cups chopped mushrooms

4 cloves garlic, minced

1 ½ cups uncooked white jasmine rice

1 tablespoon mild curry powder

¼ teaspoon cayenne pepper

2 (32 fluid ounce) containers chicken stock

3 (12 ounce) cans canned chicken, drained

salt and ground black pepper to taste

DIRECTION

Step: 1

Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.

Step: 2

Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.

Step: 3

Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.

NUTRITION FACT

Per Serving: 422 calories; protein 32.4g; carbohydrates 37.3g; fat 15.4g; cholesterol 91.3mg; sodium 1380.1mg.

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