This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
East Indian Chicken Soup
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- #90666
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup diced onion
1 carrot, sliced
1 stalk celery
1/2 apple, diced
1/2 cup green bell pepper
1 cup raw chicken
1/8 cup flour
1/2 teaspoon curry
3 cups chicken stock
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1 can tomatoes
1 tablespoon dried parsley
cornbread, for serving
directions
Saute onion, carrot, celery, apple, green pepper and chicken in oil until all are cooked.
Sprinkle flour and curry over and cook 2 minutes on low. Slowly add chicken stock and stir.
Add nutmeg, cloves, tomatoes and parsley. Cover and simmer for 1 hour, stirring occasionally.
Add rice and raisins. Heat for 5-10 minutes until rice is hot. Season with pepper to taste. Serve with cornbread.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 8, 2014
Directions say to add rice and raisins but they aren't listed in the ingredients. I didn't bother with the raisins and added 1/2 cup instant rice and let it simmer until cooked.