• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 sticks cel­ery, chopped
  • 1 car­rot, chopped
  • 400g/14oz tinned chopped toma­toes
  • 1 tb­sp medi­um cur­ry pow­der
  • 125g/4oz skin­less chick­en breast, chopped
  • 100g/3 ½oz bas­mati rice
  • 500ml/2 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & cel­ery in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through and the rice is ten­der. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Com­bine well, sea­son and serve.
  3. Fresh­ly chopped co­rian­der/cilantro adds love­ly ad­di­tion­al flavour as a gar­nish for this soup.