Curried Chicken Soup
Curry and spices make this chicken soup a winter-warming classic.
Ingredients
- 1/2 cup long grain rice
- 1/4 cup McKenzie's Green Split Peas
- 1/4 cup McKenzie's Australian Yellow Split Peas
- 1 tbs olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 2 tsp curry powder
- 1 tsp ground cumin
- 4 cups chicken stock
- 2 cups water
- 2 small carrots, cut into 3cm matchsticks
- 1 cup shredded cooked chicken
- 1/4 cup coriander leaves, chopped
- Lime juice, for serving
Instructions
- Rinse the rice and split peas, drain and set aside.
- Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Stir in spices and cook for a further minute.
- Add stock, water and rice mix to the pot, stirring well. Bring to the boil, reduce heat and simmer gently for 17 minutes whilst stirring regularly.
- Stir in carrot and chicken and continue to simmer gently for a further 8-10 minutes. Fold in coriander just before serving. Accompany with a squeeze of lime.
Tip: Use leftover chicken or simply poach a chicken breast and shred it.
