If you cannot tell I’ve been on an Asian cuisine kick as of late. I have not made soup in a long time and with the first day of fall passing us by I figured it was time to make a pot of something yummy. This recipe was a hit! You really cannot go wrong with a curried anything so it should be pretty hard to mess this one up 🙂
The original recipe was found at http://www.foodnetwork.com
Serves: 4 Calories: 390
– 1.5 lbs of chicken breast
– 2-4 medium carrots, sliced diagonally into 1-2in pieces.
– 6 cups of low sodium chicken broth
– 2 tbs. of unsalted butter
– 1 large onion, sliced thin
– 1 tsp. of sugar
– 1.5 tsp. of curry powder
– 1/3 cup of jasmine rice (we used brown jasmine rice)
– chopped fresh mint
– 1 lemon, cut into wedges.
1.) Combine chicken, carrots, a pinch of salt, and 3 cups of the chicken broth to a medium sauce pan. Bring to a boil and immediately reduce heat to low. Cover and cook for about 20 minutes (until the chicken is firm)
2.) While cooking the chicken heat the butter in another saucepan over low heat. Add onion, sugar, and 1 tsp of salt. Cook until the onion is soft (approx. 5 mins.) Add the curry powder and cook for an additional minute. Add the rice and 3 cups of remaining chicken broth. Increase the heat to medium, cover, and simmer for 15-20 minutes.
3.) Remove the chicken from it’s broth and dice it. Once diced return the chicken to it’s original broth.
4.) Blend/process the rice mixture but don’t make it too fine. You want to still have a little rice texture. (It will cook all the way through as it sits. Pour the blended mixture into the chicken and carrot broth. Stir the soup to combine both broths.
5.) When combined add the mint leaves and serve with lemon wedges.
*Original recipe found on foodnetwork.com
**Photo is an original taken by me