Curry Chicken And Rice Soup Recipes

CURRIED CHICKEN AND RICE SOUP

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.

CURRIED CHICKEN RICE SOUP

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.

CURRIED CHICKEN AND RICE SOUP

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

CURRY CHICKEN AND RICE SOUP

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.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
• Stir in the remaining ingredients.
• When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
• Taste and adjust the seasoning.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

CURRY CHICKEN AND RICE

Steps:

• In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

CURRY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
• Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
• Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

CREAMY CURRIED CHICKEN & RICE SOUP

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.