Curried Chicken and Rice Soup

Name: Curried Chicken and Rice Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 mediums carrots, sliced diagonally into 2-inch pieces; 680 grams bone-in chicken breast (about , halved; 2 teaspoons Madras curry powder; 3 Tbsps chopped fresh dill; 3 Tbsps finely chopped fresh mint; 79 milliliters jasmine rice; 4 servings Kosher salt; 1 lemon, cut into wedges; 1 liters low-sodium chicken broth; 1 large onion, very thinly sliced; 1 teaspoon sugar; 2 Tbsps unsalted butter

Curried Chicken and Rice Soup might be just the main course you are searching for. Watching your figure? This gluten free recipe has 397 calories, 45g of protein, and 13g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up mint, dill, butter, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.

Ingredients you will need

Bay Leaves

Carrot

Whole Chicken

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Chicken

Broth

Meanwhile, heat the butter in another saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes.

Ingredients you will need

Onion

Sugar

Salt

Add the curry powder and cook for 1 minute.

Ingredients you will need

Curry Powder

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.

Ingredients you will need

Broth

Rice

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Ingredients you will need

Shredded Chicken

Meat

Broth

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).

Ingredients you will need

Rice

Equipment you will use

Immersion Blender

Blender

Frying 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.

Ingredients you will need

Shredded Chicken

Lemon Wedge