By Diane Rossen Worthington
Serves 4 to 6
Sidebars: different rice varieties
1/2 pound boneless, skinless chicken breast, cut into 1/4 inch cubes
1 1/2 quarts chicken broth
1/4 cup long grain white rice
1onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
1 tomato, peeled and sliced
4 sprigs fresh mint
1 medium zucchini, halved lengthwise and thinly sliced
Salt and freshly ground black pepper to taste
In a medium saucepan bring the chicken stock to a simmer on high heat.
Reduce the heat to medium and add the chicken strips. Simmer for about 2 minutes or until the chicken is just cooked through. Remove the chicken pieces with a slotted spoon and reserve.
Add the rice, onion, carrot, tomato, and mint sprigs. Simmer on medium heat until the vegetables and rice are soft, about 15 minutes.
Add the zucchini and reserved chicken to the soup and simmer for 3 to 4 minutes or until the zucchini is tender. Remove the mint sprigs, and ladle into soup bowls. Serve immediately.