Curried Chicken and Rice Soup
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 283
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 54
- Sodium
- 650
- Total: 30 min
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
1 tablespoon Madras curry powder
2 cloves garlic, finely chopped
1 carrot, sliced into rounds
1 stalk celery, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 1/2 cups shredded cooked chicken
1 cup cooked basmati or jasmine rice
Zest and juice of 1/2 a lime
2 tablespoons chopped fresh cilantro, plus leaves, for serving
Directions
- Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.