Thai Chicken & Brown Rice Soup

This is a recipe from the Wegman's Menu book, winter 2013.

Yield: 1 serving
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 64 ounce(s) vegetable stock or broth
  • 2 cup(s) onions (about 2 medium) chopped
  • 1 cup(s) leeks (about 2 medium) chopped
  • 1 cup(s) celery (about 3 stalks) thinly sliced
  • 16 ounce(s) Thai Red Curry Sauce
  • 2.5 ounce(s) matchstix carrots
  • 2 cup(s) cooked chicken (about 1/2 a rotisserie chicken) shredded
  • 1 package(s) frozen brown rice (about 9 oz)
  • 1 teaspoon(s) salt

Preparation

  1. Add vegetable stock to pot on HIGH. Add onions, leeks and celery. Stir to combine. Bring to a simmer, reduce heat to MEDIUM and cook for 5 minutes.

  2. Add curry sauce, salt, carrots, chicken and rice. Cook, stirring occasionally, about 10 minutes.

  3. ALTERNATE PREPARATION
  4. In large stock pot add 1 1/2 tablespoon of olive oil and heat on Medium High. Once oil is hot add onions, celery, leeks and salt and sauté for 5-7 minutes, until vegetables start to soften. Follow directions above.

  5. TIP: To add a little spice to the dish use hot sauce or dice up a small red chili pepper and add to vegetables.

January 2013

This recipe is a personal recipe added by cred222 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Chicken & Brown Rice Soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy