Wednesday, April 11, 2012

ROTD: Curried Chicken & Rice Soup

Fresh out the kitchen and perfect for this chilly day comes the Recipe Of The Day: Curried Chicken & Rice Soup. Everyone by now should know the benefits a hot bowl of soup can provide especially when having to face cold weather all day long.
This Chicken Soup & Rice Recipe is packed with nutrients and more importantly flavor which help to keep you fueled up all day long.

Its also great to make the night before you really want to have it and let the flavors come together overnight in the fridge. This right here is no Soup from a can, this is that real deal.
(Click Read More for the entire recipe.)

1 bone-in chicken breast (about 1 ½ lbs), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 TBS unsalted butter
1 large onion, very thinly sliced
1 tsp sugar
1 ½ tsp Madras curry powder
1/3 cup jasmine rice
3 TBS finely chopped fresh mint
3 TBS chopped fresh dill
1 lemon, cut into wedges

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 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.
Meanwhile, heat the butter in another saucepan over medium-low heat.
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.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).
Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

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