• 2 tbsp (30 mL) olive oil
• 2 cups (500 mL) each diced onion, celery and carrot
• 6 cups (1.5 L) low sodium chicken broth
• 1 jar (341 mL) VH® Tikka Masala Sauce
• 3 boneless skinless chicken breasts, diced
• 1/3 cup (75 mL) long grain rice
• 1 medium Granny Smith apple, peeled, cored and diced
• 1/2 cup (125 mL) whipping cream (35%)
• 1 tbsp (15 mL) chopped fresh parsley
• 1/2 cup (125 mL) toasted sliced almonds

1. Heat oil in large soup pot over medium-high heat. Add celery, onion and carrots and stir-fry until softened, about 5-7 minutes.
2. Add broth, chicken breast pieces and VH® Tikka Masala Sauce; bring to a boil and simmer for 20 minutes, partly covered. Add rice to soup and continue cooking 15 minutes more.
3. When rice is cooked, blend in apples, cream and fresh parsley. Simmer for 3 minutes. Pour into bowls and serve immediately. Garnish soup with toasted sliced almonds.

Prep Time: 15 min.
Cook Time: 45 min.
Serves: 8

*Tips:Try this soup with leftover cooked turkey instead of chicken. Try replacing the chicken broth with leftover turkey broth also!

* Leftover cooked plain white rice can be used. Need a vegetarian option? Try using canned lentils instead of chicken and vegetable broth instead of chicken broth!

*Nutrition Facts Per serving 422 g
Amount % Daily Value
Calories 310
Fat 15 g 23%
Saturated 5 g
Trans 0 mg
Cholesterol 50 mg 17%
Sodium 360 mg 15%
Carbohydrate 27 g 9%
Fiber 4 g 16%
Sugars 11 g
Protein 18 g