Curried Chicken & Zucchini Soup

1 Tbsp olive oil

1 medium brown onion, chopped finely

1 clove garlic, crushed

1 tsp curry powder

1/2 cup rice

340g chicken breast fillets, sliced thinly (though it's probably a bit under 340g, I usually use one chicken breast)

2 cups water

1 litre chicken stock (veg stock works well too)

4 medium zucchini grated coarsely (I usually use 1 zucchini and 2 carrots for some variety)

Melt oil in large saucepan, cook onion and garlic until softened.

Add curry powder; cook stirring until mixture is fragrant.

Add rice and chicken; cook stirring 2 minutes.

Add water and stock; bring to a boil. Simmer covered, 10 minutes.

Add zucchini; cook 5 minutes or until chicken is cooked through.


This recipe is from Jenny Martinez, so we can vouch for two different families that have enjoyed it! Obviously, measurements are in metric, so just adjust accordingly.