Butter chicken soup is one of our favorites, it's a hearty filling meal and actually low in fat. The second day we often have the leftovers on extra rice so it becomes more like a casserole.
Butter chicken soup
1 large boneless skinless chicken breast, chopped into small chunks
1 finely chopped onion
1 tsp coriander
1 tsp cumin
1/4 tsp chilli powder
1 tsp grated fresh ginger
1 can tomatoes, chopped with juice
4 cups chicken stock
1/2 cup basmati rice
2 tbsp tomato paste
1 tbsp plain flour
2 tbsp brown sugar
1/4 cup lite evaporated milk
Spray large pot with oil and add chicken and onion. Stir constantly until chicken is sealed. Add the dried spices and ginger, then stir in tomatoes and chicken stock. When simmering pour in basmati rice and simmer for 10 minutes. Mix together tomato paste and flour and whisk this, a little at a time, into soup. Add brown sugar and evaporated milk. Season to taste with salt and ground pepper. (Recipe from Sophie Gray)
Enjoy, Wendy xx
