Warm up to a satisfying bowl of chicken soup laced with fresh ginger, onion and curry powder. A soft Indian cheese that doesn’t melt when cooked, paneer adds richness and texture.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped fresh ginger
- 4 teaspoons Madras curry powder
- 2 plum tomatoes, chopped
- 4 cups low-sodium chicken broth
- 1 small bunch Swiss chard, stems and leaves chopped
- 1 10-ounce bag frozen cooked basmati or other long-grain rice
- 1 6-ounce block paneer cheese
- 3 cups shredded rotisserie chicken (about 12 ounces)
Instructions
- Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
- Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
- Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
- Divide the soup among bowls. Top with the paneer.
Nutrition Facts
| Calories | 510 |
| Total Fat | 33 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 102 milligrams |
| Sodium | 1102 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Sugar | 7 grams |
Reviews
This is simply delicious! I use spinach instead but fried paneer is one of my new favorite additions to soup!