Ingredients

The following ingredients have 6 Servings
  • 1/2 onion (diced)
  • 2 stalks celery (diced)
  • 1 large carrot (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Sea salt & pepper to taste
  • 2 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 1/4 cup brown rice (rinsed)
  • 8 cups chicken broth (I used 2 containers of PC Organic Chicken broth)
  • 2, boneless (skinless chicken breasts, cut into cubes)
  • handful green onion or chives (sliced, as garnish (optional, but tasty!))

Instruction

  • Heat olive oil and butter in a large soup pot. Sauté onions, celery, carrot until tender, about 5 minutes. Stir in garlic
  • Add spices and brown rice, stir well and cook 5 more minutes. Add chicken stock, mix well again, and bring to a boil. Reduce heat to medium and simmer about 1/2 hour
  • Meanwhile, chop up the chicken breast into cubes and add them to the soup and simmer for another 20 minutes
  • Serve with a dollop of sour cream and garnish with chives