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Categories:
chicken chicken broth celery onion carrot green apples tomatoes rice curry powder ground ginger black pepper salt thyme oregano
Viewed: 40 - Published at: 7 months agoIngredients
- 4 cups cooked chicken
- 3 quarts chicken broth
- 1 cup celery, sliced and diced
- 1 medium onion, sliced and diced
- 12 cup carrot, cut into matchstick size
- 3 green apples, peeled, sliced and diced
- 2 cups turnips, diced
- 1 tomatoes, diced
- 1 cup rice, cooked
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon thyme
- 1 teaspoon oregano
Method
- Combine all ingredients in a stock pot, and bring to a boil.
- Let slow boil for 45 minutes then reduce heat to allow soup to simmer.
- Cook until vegetables are tender.
- Simmer on low for about an hour before serving.
- Serve hot.
