CURRIED CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
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
Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams
CURRIED CHICKEN SOUP
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
WINTER VEGETABLE MULLIGATAWNY SOUP
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Provided by Adam Dolge
Categories Healthy Winter Soup & Stew Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a baking sheet with foil.
- Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
- Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
- Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.
Nutrition Facts : Calories 487 calories, Carbohydrate 76 g, Cholesterol 1 mg, Fat 15 g, Fiber 14 g, Protein 14 g, SaturatedFat 3 g, Sodium 406 mg, Sugar 17 g
CURRIED CHICKEN SOUP
This recipe comes from Sun Mountain Lodge in Winthrop, WA. My husband, who used to hate curry, has become a convert. This soup base is smooth and delicious and the texture of the chicken, wild rice and celery crunch adds to the variety and it has been a hit at dinner parties. I've used the basic recipe as curry chicken over rice as well (reducing the amount of stock I use so it's enough for a sauce instead of a soup, and omitting the wild rice and adding a handful of currants). I also use this recipe as the curried chicken (not the soup) for potlucks with rave reviews. ** Addition: this recipe works great in the crock pot.
Provided by PBF6095
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
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.
THAI CURRY CHICKEN NOODLE SOUP
Steps:
- Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
- Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
- Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
- Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
- Bon apetit!
CURRY CHICKEN SOUP
"Despite the longer ingredient list, this yummy soup is quick and easy." What a fantastic way to get veggies! -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
RED CURRY CHICKEN AND PUMPKIN SOUP
As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
- Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
- Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
- Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
- Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
- Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 26.1 g, Cholesterol 97.3 mg, Fat 26.2 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 14.8 g, Sodium 1532.8 mg, Sugar 11.1 g
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
CREAMY CURRIED CHICKEN & RICE SOUP
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
- Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
CURRY CHICKEN AND RICE SOUP
This is one of my favourite recipes. It has such a wonderfully complex mix of flavours. Worth the effort! Enjoy!
Provided by sprinkledpink
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook chicken, onion, celery, and apple in melted butter in a large saucepan or dutch oven until lightly browned.
- Stir in flour and curry powder. Gradually add chicken broth, stirring constantly.
- Stir in remaining ingredients. cook, covered, over low heat until chicken is tender.
- Remove and reserve chicken. Strain soup, discarding cloves.
- Puree vegetables in an electric blender or food processor. Return soup and vegetable puree to saucepan. Mix in chicken and heat to serving temperature.
- Mix in hot cooked rice and serve.
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