Curried Chicken and Rice Soup
broth, chicken breast, carrots, onion, lemon, rice, mint, butter, sugar, curry, dill
Ingredients
1 bone-in chicken breast (about 1 1/2 pounds), halved 2 medium carrots, sliced diagonally into 2-inch pieces 1 bay leaf Kosher salt 6 cups low-sodium chicken broth 2 tablespoons unsalted butter 1 large onion, very thinly sliced 1 teaspoon sugar 1 1/2 teaspoons Madras curry powder 1/3 cup jasmine rice 3 tablespoons finely chopped fresh mint 3 tablespoons chopped fresh dill 1 lemon, cut into wedges
Directions for Curried Chicken and Rice Soup Recipe
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. Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g Photography by Antonis Achilleos When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Read the full directions on Food Network
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