Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 |
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon Madras curry powder
- 2 cloves garlic, finely chopped
- 1 carrot, sliced into rounds
- 1 stalk celery, sliced
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 1/2 cups shredded cooked chicken
- 1 cup cooked basmati or jasmine rice
- Zest and juice of 1/2 a lime
- 2 tablespoons chopped fresh cilantro, plus leaves, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 54 mg |
| Sodium | 650 mg |
Reviews
Yummy ❣️
Great recipe make it all the time but don’t forget the onion as it isn’t in the ingredient list.
Very easy recipe. My husband and I loved it.