Savory Curried Chicken Wild Rice And Apple Soup Recipes

MULLIGATAWNY - CURRIED CHICKEN AND APPLE SOUP

Steps:

• Heat the canola oil in a dutch oven over medium high heat. Add onion, carrots, celery, and salt and cook until soft, about 5 minutes. Add the chicken, and cook until no longer pink, 3-5 minutes. Stir in the garlic, curry powder, chili powder, cumin, and pepper and cook until fragrant, about 1 minute.
• Add the chicken broth, tomatoes and rice, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Add the apples and continue to cook for 15 more minutes. Remove soup from heat and stir in the yogurt, cilantro, and lemon juice.

CURRIED CHICKEN AND WILD RICE SOUP

Steps:

• Begin by cooking your wild rice. Stir together the wild rice and 4 cups of water in a medium saucepan until combined. Cover and heat over medium-high heat until boiling. Then reduce the heat to medium-low, and simmer (covered) for 40-45 minutes until the rice is cooked and tender. Strain out any extra water, and remove from heat.
• While the rice is cooking, heat the olive oil in a (separate) large stockpot over medium-high heat. Add the onion, carrots and celery and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally. Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally. Add the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, and stir to combine. Stir in the coconut milk until combined. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover partially with a lid, and let the mixture simmer until the rice is ready.
• Once the rice is cooked, stir it into the soup until combined. Remove the bay leaf. Then taste the soup, and season with extra salt and pepper if needed.
• Serve warm, topped with optional garnishes if desired.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.