Curried Chicken And Cider Soup Food

CURRIED CHICKEN AND RICE SOUP

Steps:

• 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.

CURRIED CHICKEN SOUP

Steps:

• In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

CURRIED CHICKEN AND CIDER SOUP

Steps:

• 1. In a large saucepan heat olive oil add onion, ginger and 1 tsp. salt. Cook stirring occasionally until softened (5 min).
• 2. Add curry powder and cumin and cook stirring for 3 minutes. Stir in apple cider scrapping the bottom of the pan.
• 3. Add 4 cups of chicken broth and sweet potato and bring to a boil...then add cauliflower n lower heat n simmer until veggies are tender about 10 minutes.
• 4. Using an emersion blender (stick) n puree soup. Add parsley. Salt n pepper to taste n cayenne if using stir in chicken to warm through. ENJOY!

CURRIED CHICKEN AND RICE SOUP

Steps:

• 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.
• Photography by Antonis Achilleos

CURRIED CHICKEN SOUP WITH PANEER

Steps:

• Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
• Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
• Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
• Divide the soup among bowls. Top with the paneer.

CURRIED CHICKEN SOUP

Steps:

• Begin cooking rice as instructed on the bag.
• In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
• Bring to a boil.
• Thicken the broth with a roux made of the butter and flour.
• To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
• Keep the broth on a low simmer to continue thickening while you prepare the chicken.
• Preheat a stock pot with 1/4 cup olive oil.
• Add black pepper and chicken to the stock pot, cook until 3/4 done.
• Add onion to the chicken and cook until transparent.
• Mix together spices and add them to the chicken mixture.
• Stir, saute lightly and finish with the heavy cream.
• To combine the ingredients, add the stock to the chicken mixture.
• Add the celery (still raw and crunchy) and the cooked wild rice.
• Season to taste with salt and pepper.
• When serving, top with toasted coconut or other ingredients as you choose.
• OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CURRIED CHICKEN AND ZUCCHINI SOUP

Steps:

• Melt margarine in large saucepan.
• Cook onion and garlic, stirring until onion softens.
• Add curry powder; cook, stirring until mixture is fragrant.
• Add riced and chicken; cook, stirring for 2 minutes.
• Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
• Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.

COLD CURRIED CHICKEN SOUP

Steps:

• Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly.
• Let cool.
• Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly.
• Pour into soup bowls and garnish with almonds and chopped parsley.

CURRIED CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven, heat oil, over medium heat; add onion, ginger, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.
• Season with curry powder and cumin and cook an additional 3 minutes, stirring.
• Stir in cider, scraping the bottom for any browned bits that may have stuck to pan.
• Add 4 cups water and sweet potatoes and bring to a boil.
• Add cauliflower and lower heat and simmer until vegetables are tender, about 10 minutes.
• Use an immersion blender to puree, or puree in a tabletop blender in batches and return to saucepan or Dutch oven.
• Stir in chicken and simmer until warmed through; season with salt and pepper.

CURRIED CHICKEN AND CIDER SOUP

Steps:

• Saute onion and ginger. Add curry and cumin. Cook 3 minutes. Stir in cider. Add 4 cups water and sweet potatoes. Bring to a boil. Add cauliflower and simmer until vegetables are tender, about 10 minutes. Put through blender or food processor in batches until smooth. Return to pot, add chicken, and heat through.