|
1 large yellow onion diced
|
|
2 Granny Smith apples peeled and diced
|
|
1 1/2 teaspoons hot Madras curry powder (see Tip)
|
|
1/2 teaspoon ground cumin
|
|
1/2 teaspoon ground coriander
|
|
1/2 teaspoon ground ginger
|
|
6 cups reduced-sodium chicken broth
|
|
1/2 cup white basmati rice
|
|
12 ounces chicken breast tenders cut into bite-size pieces
|
|
1/4 teaspoon freshly ground pepper
|
|
3 tablespoons toasted sliced almonds (see Tip), optional
|
Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
|
