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Curried Chicken And Rice Soup Recipe

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The Merlin Menu Lemony Curried Chicken and Rice soup with Mint and Dill Accents
The Merlin Menu Lemony Curried Chicken and Rice soup with Mint and Dill Accents from themerlinmenu.blogspot.com

Description

This curried chicken and rice soup recipe is a perfect meal for a chilly day. It is a hearty and flavorful soup that is easy to make and can be enjoyed by the whole family. This soup is a combination of tender chicken, fragrant spices, and comforting rice, making it a satisfying meal that will warm you up from the inside out.

Prep Time

The prep time for this soup is about 20 minutes. This includes chopping the vegetables and measuring out the ingredients.

Cook Time

The cook time for this soup is about 45 minutes. This includes cooking the chicken, sautéing the vegetables, and simmering the soup.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 6 cups chicken broth
  • 1 cup uncooked white rice
  • 1 cup frozen peas
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
  3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
  4. Add the curry powder, cumin, coriander, and cinnamon to the pot and stir to combine.
  5. Add the chicken broth to the pot and bring to a simmer.
  6. Add the rice to the pot and stir to combine. Simmer for 20-25 minutes or until the rice is cooked through.
  7. Add the frozen peas and cooked chicken to the pot and simmer for an additional 5-10 minutes or until the peas are heated through and the chicken is cooked to an internal temperature of 165°F.
  8. Stir in the chopped cilantro and season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

  • If you like your soup spicier, you can add more curry powder or cayenne pepper to taste.
  • If you have leftover cooked rice, you can use it instead of uncooked rice. Just add it to the pot at the end and simmer until heated through.
  • This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Info

One serving of this curried chicken and rice soup (1/6 of the recipe) contains approximately:

  • Calories: 390
  • Protein: 28g
  • Fat: 7g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Sugar: 4g

Recipe Tips

  • Make sure to cut the chicken into bite-sized pieces so that it cooks evenly.
  • For a creamier soup, you can add a can of coconut milk or a cup of heavy cream to the pot before simmering.
  • If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
  • For a vegetarian version of this soup, you can substitute the chicken broth with vegetable broth and omit the chicken. You can also add extra vegetables like carrots and bell peppers.

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