Curried Chicken And Zucchini Soup - cooking recipe

Ingredients

1 tablespoon low fat margarine
1 medium brown onion, chopped finely
1 garlic clove, crushed
1 teaspoon curry powder
1/2 cup basmati rice
12 ounces boneless skinless chicken breasts, sliced thinly
2 cups water
4 cups chicken stock
4 medium zucchini, grated coarsely

Preparation

Melt margarine in large saucepan.
Cook onion and garlic, stirring until onion softens.
Add curry powder; cook, stirring until mixture is fragrant.
Add riced and chicken; cook, stirring for 2 minutes.
Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.