Curried Chicken & Rice SoupJanuary 12, 2010
This recipe caught my eye courtesy of Food Network. I adjusted it a little for my tastes and for what I had on hand. It’s a pretty easy adaptation of a more traditional soup and great for cold nights!
You will need…
- 1 T olive oil
- 1 bone-in chicken breast (about 11/2 pounds), halved
- 1 c baby carrots, sliced diagonally into 2-inch pieces
- 3 bay leaves
- Kosher salt
- 6 c low-sodium chicken broth
- 2 T margarine
- 1 large onion, very thinly sliced
- 1 t sugar
- 1 1/2 t Madras curry powder
- 1/3 cup brown jasmine rice
- 3 T fresh mint, chopped
- 3 T fresh dill, chopped
- 1 lemon, cut into wedges (opt)
- Heat olive oil in a medium saucepan. Quickly brown the chicken.
- Add the carrots, bay leaves and a pinch of salt, along with 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Remove from heat and place chicken on a cutting board to cool. Remove the bay leaves from the pot and any obvious pieces of skin or bone. (I ran mine through a sieve and dumped the carrots back in).
- Meanwhile, heat the butter in another saucepan over medium-low heat. (You want it to be big enough to hold 6 cups of broth plus all the add-ins!).
- Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Once the chicken is cool enough to handle, discard the skin and shred the meat into pieces. Return the shredded chicken to its broth.
- Puree the rice mixture in a blender (in batches) until smooth, returning to original stock pan. Pour in the shredded chicken and its broth with carrots, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.