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The ingredients needed to prepare Jamerican Curry Chicken & Rice Soup:
- Get 1 pound chicken breast
- Get 4 cups reduced sodium chicken broth
- Prepare 2 cup cooked basmati rice
- You need 1 cup celery, diced
- Take 1 cup yellow onion, diced
- Provide 1 cup tomato, diced
- Provide 1 cup baby carrots, chopped
- Use 3 cloves garlic, minched
- Prepare 4 tablespoons Jamaican curry powder
- Get 1 teaspoon sea salt
- You need 1 teaspoon cracked black pepper
- Get 1/2 teaspoon ground cummin
- Get 1/2 teaspoon ground ginger
- You need 2 tablespoon olive oil
- Prepare 1 can (13.5 oz) reduced fat coconut milk
Steps to make Jamerican Curry Chicken & Rice Soup:
- Cut chicken into 1 inch cubes & season with 2 tbsp of curry. Place in plastic zip bag & refrigerate for a hour or longer. (The longer you marinate, the better the flavor. 8-24 hrs)
- Cook chicken in skillet with 1 tbsp of olive oil until all meat is white & set aside.
- Heat the olive oil in a (separate) large stockpot over medium-high heat. Add the onion, carrots and celery & cook for 6-7 minutes, until the onion is soft & translucent, stirring occasionally. Add the garlic, & cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
- Add the chicken broth, tomatoes, chicken, curry powder, ginger, cumin, salt & pepper, and stir to combine.
- Add coconut milk & stir. Continue to cook until the soup reaches a simmer (about 5-8 min). Then reduce heat to medium-low, cover partially with a lid, & let the mixture simmer.
- Take off heat & add cook rice. Stir until combined. Then taste soup, add extra salt & pepper if needed. Serve warm.
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