Chicken and Rice Curry Soup
Votes: 12
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Leftover baked or grilled chicken and leftover basmati rice make a delicious and flavorful Indian-style soup. Its highlight is the Madras curry spice, which imbues the dish with wonderful warming notes. Sauté the Madras curry in butter to fully develop the flavor of the spices. Then, sauté the onions, carrots, and celery, then add the broth and chicken rice. Once heated through, the soup is ready. Serve with a squeeze of lime and a sprinkling of fresh cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups shredded cooked grilled chicken
- 1 cup cooked basmati or jasmine rice
- 2 tablespoons unsalted butter
- 1 tbsp Madras curry powder
- 2 cloves garlic, finely chopped
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 4 cups lightly salted chicken broth
- Zest and juice of half a lime
- 2 tbsp chopped fresh cilantro + leaves for serving
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Recipes with similar ingredients: grilled chicken, basmati rice, jasmine rice, lime zest, carrot, celery, curry
Cooking the dish according to the recipe:
- In a large saucepan, heat the butter over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrots, celery, onion, 1/4 teaspoon salt, and a pinch of black pepper. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat and add the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest, juice, and cilantro; season with salt and pepper to taste. Serve garnished with fresh cilantro leaves.
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