Tuesday, January 29, 2013
curried chicken and rice soup
Hall of Fame and no doubt about it. This soup is soooooo good! I wish I'd have tripled it, it's so good. No need to say anything more about it..except that I loved the idea of pureeing the rice so that the soup is smooth and rich.
curried chicken and rice soup (adapted from Food Network)
4 boneless, skinless chicken breasts
big handful of baby carrots, sliced diagnonally into 1-inch pieces
2 bay leaves
6 cups chicken broth
2 tablespoons butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons curry powder
1/3 cup jasmine rice (I used whole grain)
3 tablespoons chopped fresh dill
1 lemon, cut into wedges
Combine the chicken, carrots and bay leaf 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. Note: I threw everything into a crock pot and cooked on HIGH until the chicken was done!
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 and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture in the blender until smooth then return to the pan (I poured it into the crock pot). Toss in chopped herbs then serve the soup with lemon wedges.