With money seeming tighter and tighter these days, many of us are finding that dining out has become a thing of the past. We've all been eating more meals at home.

It's been months since I've dined out! Yet, I still want to enjoy a nice dinner from time to time and feel like I'm getting a restaurant quality meal at a fraction of the cost!

So with a little experimenting, paying a little closer attention to sale items, and a few kitchen enhancements (spice replenishments, a few handy untensils, some extra mixing bowls...) I've made some really fantastic dinners...without ever having to find a parking spot or leave a tip!

Hello followers! Hope you've enjoyed my blog so far. I'm so glad you all keep checking even though my posts last year were few and far between.
Like a lot of you, I am going to commit to post more often this year, at the very least once a week @ the cooking blog. The baking blog, I'll aim for once a month or so.
My intention is to post on the cooking blog ALL my favorite recipes this year and put together a cool, little cookbook for my kitchen at the end of the year. :)
(You'll notice recipes at the end of each post. The text in bold are my modifications and there is a link to the original recipe at the bottom for your convenience)

Keep checking back to see what I've been mixin' up...

Friday, January 14, 2011

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


  1. You have been very busy to day. From your stove to mine. I am definately going to try this recipe. We havve been on a soup kick lately and I have wanted to do more with curry!

  2. Let me know what you think of this soup! The only thing I may change next time is the curry powder. I want to try a sodium free blend.