Curried Chicken Soup Chicken soup with split peas and rice, served with coriander and lime. Soup Print this recipe Details Serves: 4To prep: 15 minutesTo cook: 35 minutes Nutrition per servingEnergy: 1282kJ (306 cals)Protein: 19.4gFat: 7.8gSat fat: 1.7gCarbohydrate: 36.4gCarbs/100g: 8.7gFibre: 5.5gSodium: 689mgPotassium: 521mg Ingredients 1/2 cup long grain rice 1/4 cup Green Split Peas 1/4 cup Australian Yellow Split Peas 1 tablespoon olive oil 1 onion, finely diced 2 garlic cloves, finely chopped 2 teaspoon curry powder 1 teaspoon ground cumin 4 cups chicken stock 2 cups water 2 small carrots, cut into 3cm matchsticks 1 cup shredded cooked chicken 1/4 cup coriander leaves, chopped Lime juice, for serving Method Rinse the rice and split peas, drain and set aside. Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Stir in spices and cook for a further minute. Add stock, water and rice mix to the pot, stirring well. Bring to the boil, reduce heat and simmer gently for 17 minutes whilst stirring regularly. Stir in carrot and chicken and continue to simmer gently for a further 8-10 minutes. Fold in coriander just before serving. Accompany with a squeeze of lime. Tip: Use leftover chicken or simply poach a chicken breast and shred it.
