Curried Chicken and Zucchini Soup

• 1 tablespoon low-fat dairy-free butter
• 1 medium brown onion, chopped finely (150g)
• 1 garlic clove, crushed
• 1 teaspoon curry powder
• 12 cup rice
• 340 g chicken breast fillets, sliced thinly
• 2 cups water
• 1 liter chicken stock
• 4 medium zucchini, grated coarsely (480g)

1. Melt spread in large saucepan; cook onion and garlic, stirring, until onion softens.
2. Add curry powder; cook, stirring, until mixture is fragrant.
3. Add rice and chicken; cook, stirring, 2 minutes.
4. Add the water and stock; bring to a boil.
5. Simmer, covered, 10 minutes.
6. Add zucchini; cook, stirring, about 5 minutes or until chicken is cooked through.

lowfat dairy, brown onion, garlic, curry powder, rice, chicken breast fillets, water, chicken stock, zucchini

Taken from www.food.com/recipe/curried-chicken-and-zucchini-soup-486467 (may not work)