Lemon Curried Chicken and Rice Soup
This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -
I had to sit home for a few days recovering from Dental Surgery. When I was finally able to get up and around, I tried to catch up on my recipes and what I should probably make. Being in quite a bit of pain, soup sounded good, in fact, chicken and rice soup sounded divine, so I decided to make some. I came across a recipe for Curried Chicken and Rice Soup. I adapted it a good deal.
As I read the recipe I became more and more intrigued by the ingredients. In addition to the curry powder, it called for dill, and also for fresh mint leaves and fresh lemon juice! Are you kidding me? I had to make it.
Now, the verdict is in. This is an absolutely delicious soup. Full of flavour, and yet pulls you one way and the other as you eat it. Ever had a soup that is "fun to eat"? This soup is fun to eat.
1 bone-in chicken breast
2 tablespoons butter plus 2 tablespoons olive oil
1 sweet onion, finely diced
2 carrots, washed and sliced
1 1/2 tablespoons curry powder
1 teaspoon salt
1 tablespoon sugar
1 bay leaf
6 cups chicken stock
½ cup rice
3 tablespoons chopped mint
3 tablespoons fresh dill, chopped
1 lemon, quartered
Additional salt and pepper to taste
Melt butter and olive oil over medium heat in a heavy pot, or dutch oven. Add onions, carrots, and celery and saute for 10 - 15 minutes until onions are translucent. Add curry, salt, sugar, bay leaf, chicken stock, chicken and rice to vegetable mix. Stir well.
Turn heat to medium high, bring to a boil and turn down to low, cover and simmer for 90 minutes. Remove cover, stir and add mint and dill, turn off heat and let the spices steep in the soup for 20 minutes. Note: We don't cook the spices in the soup because they will get "worn out". We want them bright and fragrant when we serve.
Slightly salt and pepper to taste.
Looking for an easy camp bread to go with this recipe? Try making - Naan.
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