Recipe for Curried Chicken and Rice Soup 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 cup Defatted chicken stock or lowfat chicken broth
2 med Carrots, thinly sliced
2 stalk celery, thinly sliced
1/2 tsp Curry powder
1/8 tsp ground red pepper
1/2 cup Brown rice
8 oz Boneless skinless chicken breast, cut in 1" pieces
2 cup Thinly-sliced mushrooms
Instructions:
Instructions: ***(Be certain it is lowfat variety)

In a large saucepan, combine the stock or broth, carrots, celery, curry powder, and pepper. Cover & bring to boil over medium-high heat. Stir in the rice. Return to a boil, then reduce heat. Cover & simmer 15 minutes, stirring occasionally. Stir in the chicken. Return to boil, then reduce heat. Cover & simmer for 15 min, stirring occasionally. Stir in the mushrooms. Cover & simmer 5 min more. Stir in the buttermilk. Cook & stir about 1 minute or just til heated through.

(The buttermilk is the secret to the creamy, rich flavorumy spouse actually said it tastes like his Croatian grandmother used to make!)

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