| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 1 bone-in chicken breast (about 1 1/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Instructions
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts
| Calories | 390 |
| Total Fat | 11 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 130 milligrams |
| Sodium | 740 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 2 grams |
| Protein | 55 grams |
Reviews
I have shared this soup with friends and have gotten rave reviews. I found that when adding puree mixture and broth together it is too thin. I cook
additional rice and add it after combining other ingredients. Becomes thicker and more stew like.
additional rice and add it after combining other ingredients. Becomes thicker and more stew like.
Just made today…..delicious….quite like the mint as it adds another depth.
So excellent. I doubled the curry. I would increase the rice to 1/2 cup next time. I did not have mint or fresh dill but added dry dill at the end. This warms you inside and out.
Simple and satisfying. I could eat this every day!
Loved this soup! Served it over rice. Took other reviewers advice and doubled the curry.
I love curry and this soup is AMAZING. All the flavors are there!
Simple and amazing flavor! I do not care for warm mint, so I left it out. Still delicious.
Wonderful flavor. I used about half the amount of herbs as they were dried. The creamy texture of the soup was very nice. I’ll definitely make it again.
Surprisingly simple and super tasty!!
Wow this was so good & fragrant & tasty! I made a change to simplify the recipe without affecting the finished delicious product. Used a 10 oz. frozen Jasmine rice (Wegman’s) instead of the uncooked rice called for & did not blenderize per the recipe. Not necessary. A perfect soup for a cold January day served with Bisquik cheddar biscuits.