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!
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.
Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
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.
Per Serving: 422 calories; protein 32.4g; carbohydrates 37.3g; fat 15.4g; cholesterol 91.3mg; sodium 1380.1mg.