Recipe - Curried Chicken And Rice Soup

4 cup Defatted chicken stock or
lowfat chicken broth
2 md Carrots; thinly cut or sliced up
2 Stalks celery; thinly cut or sliced up
One half teaspoon Curry powder
1/8 Tsp.ground red pepper
One half cup Brown rice
8 ounce Boneless skinless chicken
breast, cut in 1" pieces
2 cup Thinly cut or sliced up mushrooms
1 cup Buttermilk

***(Be certain it is lowfat variety)

In a large saucepan, combine the stock or broth, carrots, celery, curry
powder, and pepper. Cover & bring to boil over mediumhigh heat. Stir in
the rice. Return to a boil, then reduce heat. Cover & simmer 15 minutes,
stirring occasionally. Stir in the chicken. Return to boil, then reduce
heat. Cover & simmer for 15 min, stirring occasionally. Stir in the
mushrooms. Cover & simmer 5 min more. Stir in the buttermilk. Cook & stir
about 1 minute or just 'til heated through.

(The buttermilk is the secret to the creamy, rich flavor—my spouse actually
said it tastes like his Croatian grandmother used to make!) busted by sooz

Recipe by: "Stop Dieting and Lose Weight" A Prevention Magazine

Posted to recipeludigest Volume 01 Number 168 by James and Susan Kirkland
kirkland@gj.net on Oct 26, 1997