↞ recipe box start page
Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 1/2 lb. bone-in chicken breasts
3 carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
9 c. chicken broth
3 T. unsalted butter
1 onion, very thinly sliced
1/2 T. granulated sugar
1 T. Madras curry powder
1/2 c. jasmine rice
1/4 c. minced fresh mint
1/4 c. chopped fresh dill
1 lemon, cut into wedges
Combine chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 5 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 butter in another saucepan over medium-low heat.
Add onion, sugar and 1 teaspoon salt; cook 5 minutes, or until onion is soft.
Add curry powder and cook for 1 minute; add 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 skin and shred meat into pieces; return shredded chicken to the same broth.
Puree rice mixture with an immersion blender until smooth.
Pour in shredded chicken and broth, stirring gently to combine; bring to a simmer.
Toss in chopped herbs and serve with lemon wedges.
view more member recipes
CHICKEN - CURRIED RICE SOUP
view my recipes
print
save
Category: Broth Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 1/2 lb. bone-in chicken breasts
3 carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
9 c. chicken broth
3 T. unsalted butter
1 onion, very thinly sliced
1/2 T. granulated sugar
1 T. Madras curry powder
1/2 c. jasmine rice
1/4 c. minced fresh mint
1/4 c. chopped fresh dill
1 lemon, cut into wedges
Combine chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 5 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 butter in another saucepan over medium-low heat.
Add onion, sugar and 1 teaspoon salt; cook 5 minutes, or until onion is soft.
Add curry powder and cook for 1 minute; add 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 skin and shred meat into pieces; return shredded chicken to the same broth.
Puree rice mixture with an immersion blender until smooth.
Pour in shredded chicken and broth, stirring gently to combine; bring to a simmer.
Toss in chopped herbs and serve with lemon wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Curried Beef And Rice
by liza2448
3 teaspoons curry powder, divided 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 pound lean beef top sirloin steak, thinly sliced 2 tablespoons Pure Vegetable Oil 1 large onion, chopped 1
by liza2448
3 teaspoons curry powder, divided 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 pound lean beef top sirloin steak, thinly sliced 2 tablespoons Pure Vegetable Oil 1 large onion, chopped 1
Rice - Pilaf Curried
by KitchenMagician
Makes 6 servings. 1/2 c. chopped green onions, divided 2 garlic cloves, minced 1/4 c. butter, softened 1 1/2 c. long-grain white rice, uncooked 1/2 tsp. curry powder 3 c. chicken broth 1/2 ts
by KitchenMagician
Makes 6 servings. 1/2 c. chopped green onions, divided 2 garlic cloves, minced 1/4 c. butter, softened 1 1/2 c. long-grain white rice, uncooked 1/2 tsp. curry powder 3 c. chicken broth 1/2 ts
view more member recipes
related CDKitchen recipes
Golden Mushroom Chicken And Rice Casserole
Colorful Chicken And Rice
Easy Oven Baked Chicken Supreme
Donn Parson's Million Dollar Casserole
Busy Day Chicken Rice Casserole
Easy Smothered Chicken
Dutch Oven Hawaiian Chicken
Souper Minute Rice
Dirty Rice Casserole
Chicken And Orange Rice Casserole