Stranger Foods

Curried chicken and rice soup

Serves 4 | Prep 15 mins | Cook 6 hr

Super-thick and deliciously filling, this creamy Curried Chicken and Rice Soup is a twist on a mulligatawny. Warming Indian spices help to make this chunky soup ideal for colder months, and light cream cheese gives it that indulgent, creamy taste without tons of extra calories. It’s a great way to use up any chicken that you might have left over from your Sunday lunch!

Source: Pinch of Nom Comfort Food

Ingredients

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Imperial

x0.5

2 skinless chicken breasts, (visible fat removed), about 150 g each
low-calorie cooking spray
2 large carrots, peeled and cut into 1 cm dice
1 onion, peeled and diced
1 pepper (any colour), deseeded and cut into 1 cm dice
3 cloves garlic, peeled and crushed
2 cm pieces of root ginger, peeled and grated
4 tsp curry powder
1 tbsp tomato puree
2 very low-salt chicken stock cubes
100 g basmati rice
Juice of ½ lemon
1 tbsp mango chutney
50 g reduced-fat cream cheese
handful fresh coriander leaves, roughly chopped

Instructions

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Dissolve the two stock cubes in 1.2 liters of boiling water.
Place the onion, carrots, pepper, garlic, ginger, curry powder, tomato puree and stock in the slow cooker and stir well. Add the whole chicken breasts and cook on low for .
Remove the chicken breasts and shred with two forks.
Put the shredded chicken back in the slow-cooker bowl and stir in the rice, mango chutney and lemon juice.
Continue cooking for , until the rice is cooked. The soup should be broth-like when it’s ready. Stir in the cream cheese until it is melted and serve in warmed bowls, sprinkled with chopped coriander.

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