Jamie says: I’m fighting off a cold. And there’s nothing better than lots of rest, 2000 mg of vitamin C, a positive attitude, and some hot chicken soup. (I have to thank my Dad for reminding me of the soup part of the equation.)
I added lots of spices for a tasty Indian flavor (and antioxidants).
With the addition of mangoes, apples, coconut, and raisins this soup became a naturally sweet bowl of flavor.
Coconut Curry Chicken Soup with Brown Rice
- 32 oz chicken broth (Swanson 100% fat free, 33% reduced sodium)
- 1 cup whole grain brown rice
- 1/2 sweet onion
- 5 cloves garlic
- 1 tomato (vine-ripened)
- 1 mango
- 1 apple (gala)
- 1/2 cup matchstick carrots
- 4 oz baby bella sliced mushrooms
- 1/4 cup extra virgin olive oil
- 1 Tbsp curry
- 1 Tbsp cinnamon
- 1 tsp coriander
- 1/2 tsp cumin
- 1 1/4 lb boneless chicken cutlets
- 1 cup golden raisins
- 1/4 cup shredded coconut
- dash parsley
- In a large pot, bring chicken broth to a boil. Add rice, reduce heat to medium, and place a lid on pot. Set a timer for 45 minutes.
- Chop onion and mince garlic. Add to pot.
- Chop tomato, mango, and apple. Add to pot along with carrots, mushrooms, and extra virgin olive oil.
- Add curry, cinnamon, coriander, and cumin.
- Chop chicken and add to pot.
- After the soup has cooked 45 minutes, stir in raisins and coconut. Serve with parsley on top. Enjoy!
- Nutrition note: Fighting off a cold? Enjoy this flavorful soup knowing there are antioxidants and vitamin C. Research also shows that up to 2,000 mg of supplemental vitamin C can help decrease the severity and duration of a cold.