Curried Chicken and Rice Soup, by Beverly Hicks Burch

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Curried Chicken and Rice Soup

By Beverly Hicks Burch

I don’t know about yall, but for the last couple of days I’ve detected a decided, albeit small hint of autumn in the air. I have one thing to say about that…”Hallelujah!’ This is one Southern gal that absolutely hates the steam box of summer.

One thing I enjoy about the cooler months is the foods of those seasons. Especially the soups…yum!!

I was thumbing through my latest issue of Food Network Magazine and came upon a recipe for a soup I will be making as soon as I can round up the ingredients. At the end of the recipe I’ll give you a little hint for a “Bev-ized” version I’m also going to try. This version will have a little bit of a Thai flair to it…which just happens to be one of my favorite Asian cuisines :).

© 2009 Beverly Hicks Burch All Rights Reserved.

Curried Chicken and Rice Soup

From the Food Network Magazine June/July 2009

1 ½ pound bone-in chicken breast (halved)

2 medium carrots sliced diagonally into 2 inch pieces

1 bay leaf

Kosher salt

6 cups chicken broth (low sodium would be the best)*

2 tablespoons unsalted butter

1 large onion

1 teaspoon sugar

1 ½ teaspoon Madras curry powder

1/3 cup Jasmine rice

3 tablespoons fresh mint, finely chopped

3 tablespoons fresh dill, chopped

1 lemon, cut in wedges

1. Combine chicken, carrots, bay leaf and a pinch of salt in a saucepan. Add 3 cups of chicken broth. (I would add 2 – 3 chicken bouillon cubes at this stage to make the broth richer.)

2. Bring to a boil then immediately reduce heat to low. Cover and cook until chicken is firm, about 20 minutes.

3. In another saucepan melt the butter over medium-low heat. Add the onion, sugar and 1 teaspoon of salt. Cook until the onion is soft…about 5 minutes.

4. Add the curry powder and cook for another minute.

5. Add the rice and the remaining 3 cups of broth. Cook covered over medium heat for 15 to 20 minutes.

6. Remove the chicken from the broth. Discard any skin and bones and shred the chicken. Once this is done, return the chicken back to the broth.

7. Puree the rice mixture with an immersion blender until smooth.

8. Pour into the chicken and broth mixture and stir to combine. Bring to a simmer. Add fresh herbs.

9. Served with lemon wedges.


Serves 4

Calories 390 Fat 11 Carbs 18g Fiber 2g Protein 55g Cholesterol 130mg

* To give this a Thai flair when cooking the chicken I would used 1 can of Lite Coconut Milk and then the rest would be chicken broth…combining to make enough liquid to equal the 3 cups. Then I would served with lime wedges instead of lemon wedges.

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