At Would Happen If You Give A 6 Week Old Cereal

LEMON CHICKEN AND RICE SOUP WITH CURRY

Beginning January and February with salad comes with a soup. But not just any soup. This is that sort of soup are not very liquid, but they are eaten.

The first few times I saw in the menus of Anglo-Saxon countries the dish of the day was a soup with a bagel seemed pretty amazing. Soups usually take very light here, with a good stock fund, but not too strong. After all, for we are the first dish that usually is followed by a main meat or fish. So I looked like a meal very light, even for eating on the run at noon and return to work immediately. Until

chose instead of the other options, and I realized that the translation as "soup" was quite inaccurate to say the least. Of course, soups are made, but those to which I am referring to are more like cream, thick and strong, or, like this I do today, that is what they call "chowder" and that I can not find a translation explaining what is in a word. In short, this is a soup with chunks, without being a stew.

This soup is great when you just want to eat a plate because it is full, rich and has everything you need to eat once a muffin pan, without cream. The base of this soup with curry trip and found it in a cookbook of doubtful species, which served to convince me that even the most seemingly useless books may have enough interest, it's all about attitude. This soup is suitable only for fans of intense flavors, and the curry (spicy go to taste), and for those who enjoy finding trips and different textures on the spoon. The chicken and rice dish, spoon complete alternative, but delicious, which is even better overnight.

chicken and rice soup Curry


Serves 4 1 / 2 large onion
200 grams of chicken breast 120 grams of rice

1 ½ teaspoon curry powder (more or less spicy to taste)
1250 ml of broth Thyme

chicken Salt and pepper to taste olive oil



Preparation Chop onion into small pieces and fry in a bowl with three tablespoons of oil over medium heat. A few minutes later, when translucent, add the chicken breast cut into cubes, and saute over high heat a couple of minutes to toast the surface. Add the curry and rice and to leave a couple more minutes, stirring continuously, so that everything is lightly browned without burning. Add the chicken broth and a pinch of thyme and leave on medium heat until the rice is cooked but firm, about 15 minutes. If left too, will eventually dissolve in the stock and what is sought is to note the grain of rice.
Test and add salt and pepper if necessary.

TIP: If you use

• broths and preparations for making soup, is usually not necessary to add more salt. In this case, moreover, spices and give enough flavor to the dish.
• I usually use a little curry spicy. You can use it spicier, or add a few drops of Tabasco to the soup already made if it is not spicy enough.