Curried Chicken and Rice Soup

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
55 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 15 min

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Ingredients

1 bone-in chicken breast (about 11/2 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

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

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Comments & Reviews

recipe Curried Chicken and Rice Soup
Patti Portsmouth, NH 03-15-2010
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Delicious!
Rated: 5 stars out of 5

This recipe is great - easy and really tasty. It was a perfect recipe for a blustery, rainy day - or any day. I added the... celery and did not go out in the rain for the mint and it was perfect. Crusty bread on the side and call it 'great'.Read more
recipe Curried Chicken and Rice Soup
Clarice Farmington Hills, MI 03-03-2010
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Delicious Soup!!!
Rated: 5 stars out of 5

I read the reviews before I prepared this recipe. I ommitted the mint, reduced the curry and added celery. The next time I... make this I am going to follow the exact recipe to see which I like best. My family loved it which is surprising because they don't like to try new recipes. I am already planning to make the soup again soon. The directions were good and the results were superb. I really liked the smooth texture that was obtained from blending the rice it was good on the palate!Read more
recipe Curried Chicken and Rice Soup
Stephanie Chicago, IL 02-25-2010
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I don't understand the hype
Rated: 3 stars out of 5

It was good, but nothing all that special. I actually added a little red curry paste and that really enriched the flavor.... Perhaps my curry wasn't of the highest quality and that was the issue. As well, I thought the dill and mint were slightly strange. Next time I would probably make subbing the red curry paste in for madras curry and cilantro for the fresh herb component. And needs more veggies!Read more
recipe Curried Chicken and Rice Soup
Paula West Chester, PA 02-21-2010
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Just ok
Rated: 3 stars out of 5

I didn't really like the consistency resulting from the processed rice. I may not have cooked the rice long enough. ... Although I cooked it beyond the time suggestion, I am unfamiliar with the concept of cooking until the rice is "falling apart". Regardless, I kept thinking that there were more flavoreful ingredients that could have been used as a thickener, such as butternut squash. Finally, I thought there was actually too much chicken meat in the final product, which may be indicative of the size chicken breasts I used. I would control this a little better next time, as any excess chicken could be used in some other dish. So, my advice to subsequant cooks is to cook the rice very well, add a veggie which could bring added flavor depth (squash, turnip, califlower), and add an amount of chicken that agrees with your taste. The fresh herbs are essential.Read more
recipe Curried Chicken and Rice Soup
Mary Murrieta, CA 01-27-2010
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TRY IT!!! You will get RAVE reviews!!
Rated: 5 stars out of 5

I tried this recipe because I wanted a low fat soup for our Bible Study Group dinner. WOW! I was NOT disappointed! I... followed the recipe to the tee which I NEVER do. I am one who always alters or adds to any recipe I make, but this one had so many varied ingredients, I thought best not too. Ok, I did use more rice than called for based on the suggestions given in the previous reviews. Everyone who tried it LOVED it! I had three bowls myself. I doubled the recipe so my family will be having the remainder tonight for dinner. I know it will be a hit! Read more
recipe Curried Chicken and Rice Soup
Susanne Charlotte, NC 01-24-2010
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Great Recipe
Rated: 5 stars out of 5

We really loved this soup. I really tried to follow the recipe exactly... but alas I just had to add some crunchy celery,... and some minced garlic. I did not add the sugar as it really didn't need it. The curry was perfect for this dish. My husband loved it. Thanks for the recipe.Read more