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 AND RICE SOUP
Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
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.
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
CURRIED CHICKEN SOUP
Make and share this Curried Chicken Soup recipe from Food.com.
Provided by threeovens
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214.1, Fat 8.2, SaturatedFat 1.8, Cholesterol 52.5, Sodium 101.7, Carbohydrate 15.2, Fiber 4.1, Sugar 5, Protein 20.3
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN SOUP
This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.
Provided by Saoirse
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
- Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.
Nutrition Facts : Calories 387 calories, Carbohydrate 46.7 g, Cholesterol 51.7 mg, Fat 8.3 g, Fiber 16.4 g, Protein 38.1 g, SaturatedFat 1.3 g, Sodium 1037.2 mg, Sugar 6.3 g
CURRIED CHICKEN RICE SOUP
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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.
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.
MAKEOVER CURRIED CHICKEN RICE SOUP
This lighter version of a family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original, but less than half the fat and a fifth of the calories! That's a difference to savor! -Rebecca Cook, Helotes, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 524mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
CURRIED CHICKEN AND CIDER SOUP
I made this soup the other night my daughter loved it and asked me to make her a batch sooo next mornn I did just that! Had all the ingredients n it was so EASY.
Provided by Lora DiGs @ansky714
Categories Chicken Soups
Number Of Ingredients 13
Steps:
- In a large saucepan heat olive oil add onion, ginger and 1 tsp. salt. Cook stirring occasionally until softened (5 min).
- Add curry powder and cumin and cook stirring for 3 minutes. Stir in apple cider scrapping the bottom of the pan.
- 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.
- 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!
More about "curried chicken and cider soup recipes"
CURRIED CHICKEN-AND-CIDER SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
- Add the onion, ginger and 1 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes.
POTATO CURRY SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN CURRY SOUP RECIPE | EATINGWELL
From eatingwell.com
CURRIED CHICKEN AND RICE SOUP - PINCH OF NOM
From pinchofnom.com
CURRIED CHICKEN SOUP - KITCHEN BLISS
From kitchenbliss.ca
CHICKEN CIDER CURRY - RECIPE | COOKS.COM
From cooks.com
CURRIED CHICKEN & RICE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
THAI CHICKEN SOUP AND CIDER – PRICKLYCIDER.COM
From pricklycider.com
CURRIED CHICKEN AND CIDER SOUP | RECIPE | CURRY CHICKEN, SOUP, CURRY
From pinterest.com
CURRIED CHICKEN-AND-CIDER SOUP | RECIPE | CURRY CHICKEN, …
From pinterest.ca
CURRIED CHICKEN CAULIFLOWER SOUP RECIPE - ANCIENT NUTRITION
From ancientnutrition.com
10 BEST CURRY CHICKEN SOUP WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
COMUNIDAD HEALTH FOODS: CURRIED CHICKEN & CIDER SOUP
From comunidaddeayudaparatublog.blogspot.com
CURRIED CHICKEN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
CURRIED CHICKEN SOUP - RACHAEL RAY IN SEASON
From rachaelraymag.com
CURRIED CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
COZY CHICKEN CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
CURRIED CHICKEN SOUP RECIPE | REAL SIMPLE
From realsimple.com
HOMEMADE HAPPINESS: CURRIED CHICKEN AND CIDER SOUP
From homemadehappinesswithbecky.blogspot.com
CURRIED CHICKEN-AND-CIDER SOUP | RECIPE | DELICIOUS SOUP, CURRY …
From nl.pinterest.com
CURRIED CHICKEN AND WILD RICE SOUP | GIMME SOME OVEN
From gimmesomeoven.com
CURRIED CHICKEN AND RICE SOUP - JAMIE GELLER
From jamiegeller.com
CURRIED LENTIL AND CHICKEN SOUP | CANADIAN LIVING
From canadianliving.com
CURRIED SQUASH & CHICKEN SOUP RECIPE | EATINGWELL
From eatingwell.com
RACHEL RAY'S - CURRIED CHICKEN CIDER SOUP CALORIES, CARBS
From frontend.myfitnesspal.com
SLOW COOKER CURRIED CHICKEN NOODLE SOUP
From themagicalslowcooker.com
CURRIED CHICKEN AND CIDER SOUP | EATING CHALK
CURRIED CHICKEN NOODLE SOUP - RECIPES | PAMPERED CHEF CANADA …
From pamperedchef.ca
CURRIED TURKEY AND RICE SOUP (OR CHICKEN) - AN OREGON COTTAGE
From anoregoncottage.com
CURRIED CHICKEN SOUP | BETTER HOMES & GARDENS
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love