Chicken and Rice Soup with Curry and Lemon

This recipe caught my attention last night while I was looking for some sort of a chicken and rice soup with lemony flavors.  It sounded especially intriguing because I've not worked much with Curry seasoning...I also thought the fresh mint and fresh dill sounded like a pairing that HAD to be tasted to be believed!
I had a thawed bone-in chicken breast on hand...just
had to run out to grab some fresh dill and fresh mint...and Madras Curry Powder.






All prepped and excited about this recipe!

I was using liquid bouillon instead of canned broth, so the first thing I did was mix up 6 cups of broth.
Next I put the chopped carrots, bay leaf, a pinch of Kosher salt and 3 cups of broth in a medium saucepan.  Bring the mix to a boil and then cover, reduce to low heat and simmer until carrots are cooked, about 20 minutes.  My chicken was already cooked, so I just added it in to this broth mixture about halfway through the cooking time.


While this is cooking, get a larger skillet out.  Melt 2 tablespoons of butter over med-low heat.  Add onion, sugar, salt and cook until onion  is tender, about 5 minutes.

Next add your Curry powder and cook for 1 minute.  Then throw in your rice and remaining broth.  Kick the heat up to medium and cook until rice is soft, 15-20 minutes.


When the rice is soft, puree the Curry mixture with a handheld immersible blender until smooth.  I blended mine just enough to thicken the soup, leaving some pieces of rice.











Now, pour the chicken and broth into the Curry broth and gently stir to blend.  Bring to a gentle simmer, toss in your chopped herbs and serve with lemon wedges.

OH WOW was this soup outstanding!!!  Something I will be making over and over and over again.  The flavors cannot be beat.  Mint and Dill battle it out while cozying up to the Curry and the Lemon juice sprinkled on top dances with each and every flavor in this soup.  So wonderful!  I served it with a mellow white country loaf bread from Panera.




2 cups cooked chicken, shredded
2 medium carrots, sliced, diced, shredded, whatever
1 bay leaf
Kosher salt
6 packets of liquid chicken bouillon
6 cups hot water
2T. unsalted butter
1 large onion, very thinly sliced
1 tsp. sugar
1 1/2 tsp. Madras Curry powder
2/3c. Jasmine rice
2T. finely chopped fresh mint
2T. chopped fresh dill
1 lemon, cut into wedges

Combine carrots, bay leaf, a pinch of salt and 3 cups of broth in a medium saucepan.  Add 3 cups of broth.  Bring to a boil and immediately reduce heat to low, cover and cook until carrots are tender, about 20 minutes, adding the cooked chicken about halfway through cooking time.


Meanwhile, heat the butter in a larger saucepan over medium-low heat.  Add onion, sugar, salt and cook until onion is soft, about 5 minutes.  Add Curry powder, cook 1 minute.  Add rice and remaining broth, increase heat to medium, cover and simmer 15-20 minutes.
Puree rice mix with a handheld immersible blender until smooth.  Pour in the shredded chicken and broth, stirring gently to combine.  Bring to a simmer, toss in chopped herbs and serve with lemon wedges.

Original recipe-click here