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Butter Chicken Soup

Jessica Penner, RD
  • minutes
  • Serves

INGREDIENTS

2 tbsp

canola or coconut oil

2

medium-large onions, sliced

1

carrot, grated

2

stalks celery, chopped

8 cloves

garlic, minced

2 tbsp

garam masala

2 tsp

paprika

1/2 tsp

cinnamon

1 tsp

salt

2 798 milliliter cans

diced tomatoes

4 cups

chicken broth (or 1 litre water and 1 heaping tbsp bouillon paste)

2 340 milliliter cans

evaporated milk

2 cups

cooked rice (I prefer and recommend brown rice)

2 cups

cooked chicken (any cut, even rotisserie chicken would work)

1 tbsp

lemon juice

cilantro, to garnish (optional)