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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Curried Chicken and Rice Soup Recipe

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This recipe for Curried Chicken and Rice Soup is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bone in chicken breast (about 1 1/2 lbs), halved, uncooked
2 med carrots, sliced diagonally
1 bay leaf
Kosher salt
6 c low sodium chicken broth
2 T unsalted butter
1 lg onion, chopped
1 t sugar
1 1/2 t Madras curry powder
1/3 c Jasmine rice, uncooked
3 T finely chopped fresh mint
3 T chopped fresh dill
1 lemon cut into wedges
Directions:
Directions:
Combine the chicken, carrots, bay leaf, and a pinch of salt in a medium saucepan. Add 3 c broth and bring to a boil; immediately reduce the heat to low, cover & cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over med-low heat. Add the onion, sugar & 1 t salt; cook until the onion is soft, about 5 minutes. Add the curry powder & cook for 1 minute. Add the rice & the remaining 3 c broth. Increase the heat to medium, cover & simmer until the rice falls apart - 15 to 20 minutes.
Remove the chicken from its broth; discard the skin & shred the meat. Return the shredded chicken to the same broth.
Purée the rice mixture in the broth with an immersion blender until smooth. Pour in the shredded chicken & broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Number Of Servings:
Number Of Servings:
4

 

 

 

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