Curried Chicken and Rice Soup with Lemon

I've come to decide that nothing tastes better in the middle of the winter than a steaming bowl of warm soup. Chicken noodle soup came to mind right away, but after some additional pondering, I decided I wanted to try something new and unfamiliar. Enter Curried Chicken and Rice Soup.

T & I are of the opinion that curry is much under-appreciated in the midwest (and by midwest, I mean the state of Iowa and Western Wisconsin). Unfortunate, considering how delicious it is. Curry, which originates in Southern and Southeastern Asian countries, is a blend of spices and herbs, usually including chilis, that can be either dry or wet...aka powder or paste form. Curry powder, used in this recipe, is most common in Western cooking, and is readily available in the spice section of most grocery stores. For the more adventurous cook, you can find curry paste in the international aisle at the most grocery stores.

Step One: Gather the ingredients. Combine the chicken, carrots, celery, bay leaf and a pinch of salt in a soup pot. Add 4 C chicken broth and bring to a boil. Reduce to low, cover and cook until the chicken is firm, about 20 minutes. Remove, let cool, an shred with two forks. 

While the chicken is cooking, in a separate pot, make the rice & onion mixture. After cooking, use an immersion blender to puree the rice until smooth. Once pureed, add to the chicken stock. NOTE: If you do not have an immersion blender, you can pour the rice mixture into a regular blender, and blend a little at a time.

Mince the fresh dill and mint and add to the soup. Don't forget the lemon! It's not just for looks. Make sure you squeeze the juices right onto the soup, it makes a world of difference to the overall flavor profile. DELICIOUS! T & I will definitely be adding this soup to our go-to dinner recipes!

Recipe adapted from Food Network

CURRIED CHICKEN AND RICE SOUP WITH LEMON | Yield: 8 servings | Total Time: 1 hour 15 minutes

INGREDIENTS:

2 pounds bone-in chicken breast (about 3-4 breasts)
6 medium carrots, chopped
4 stalks celery, chopped
1 bay leaf
kosher salt
8 C low-sodium chicken broth
2 Tbsp unsalted butter
1 large onion, very thinly sliced
1 tsp sugar
3 tsp curry powder
3/4 C jasmine rice
3 Tbsp finely chopped fresh mint
3 Tbsp chopped fresh dill
1 lemon, cut into slices or wedges

DIRECTIONS:

Combine the chicken, carrots, celery, bay leaf and a pinch of salt in a soup pot. Add 4 C chicken broth and bring to a boil. Reduce to low, cover and cook until the chicken is firm, about 20 minutes.

In a separate saucepan, heat the butter over medium-low heat. Add onion, sugar and 1 tsp salt. Cook 5 minutes, until the onion is soft. Add the curry powder and cook for 1 minute. Add the rice and the remaining 4 C chicken broth. Increase the heat to medium, cover and simmer 15-20 minutes.

Remove the chicken from the soup pot; discard the skin and shred the meat into pieces using two forks. Return the shredded chicken to the broth.

Using an immersion blender, puree the rice mixture until smooth.* Pour the rice mixture into the soup pot, stirring to combine. Bring to a simmer and add the chopped herbs. Serve the soup with two slices of lemon, or one wedge.

*NOTE: If you don't have an immersion blender, use a regular blender, and blend a little at a time.