Curry Chicken Soup with Rice – happy once, happy twice

Curry Chicken Soup with Rice, 2/3
Curry Chicken Soup with Rice – recipe in post

This Chicken Soup doesn’t really have anything to do with your traditional chicken soup with rice…  but in the colder weather, I just can’t help gravitating towards spices – holiday spices, for sure, but also curry.

As the temperatures dropped, and I started stuffing my pockets with tissues, the idea of hot, curried chicken soup with rice was at the forefront of my mind. Easy to make, easy to eat, and easy to re-heat… which is exactly what I need this time of year.

“In January it’s so nice, while slipping on the sliding ice,
to sip hot chicken soup with rice. Sipping once,
sipping twice, sipping chicken soup with rice.”
– Maurice Sendak

Because of our holiday commute to Chicago, The Fiancé and I are never really stuck with too many left-overs, but I’m sure you could easily adapt this recipe to use up that day-old turkey and transform it into something a little out of the ordinary. Using pre-cooked meat will reduce the cooking time, as well, making this a quick way to recover from all the feasting!

Curry Chicken Soup with Rice, 1/3
“Happy once, happy twice, happy chicken soup with rice!”

Hot Curry Chicken Soup with Rice
Makes about 6 servings

1 TBSP olive oil
1 1/2 – 2 lbs. bone-in, skinless chicken breast
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. kosher salt
1 large yellow onion
5-6 cloves garlic, minced
2 TBSP curry powder
1/2 tsp. freshly grated ginger
1/4 cup honey
4 cups low-sodium chicken broth
1/2 cup fresh cilantro, chopped
Juice of 1 – 2 limes, to taste
Salt and cayenne pepper to taste*

Roasted and salted cashews, for serving
White or brown rice, for serving

*The heat level will vary considerably depending on your curry powder – if you’d like a little more heat, add cayenne to taste at the end of cooking. If there’s too much kick, you can mitigate the heat with 1-2 TBSP sugar, or more honey, to taste. Or, stir in a little coconut milk or cream to make the soup milder.

Method
1. Heat oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. Stir together the cumin, cinnamon, allspice, and salt, and rub the chicken thoroughly. Seer chicken on one side for 3-4 minutes, then flip and seer the other side. Remove chicken and set aside.
2. Add the onion to the pot and saute for 2-3 minutes. Add the garlic, ginger, and curry powder. Stir for 1 minute, then add the honey and chicken stock. Return the chicken to the pot and bring to a boil. Cover, reduce heat to  low, and let simmer for 30-40 minutes, or until the chicken is cooked through.
3. Pull the chicken out of the pot and scrape the meat away from the bones with a fork. Shred the meat and return it to the pot. Stir in the cilantro and lime juice, and season to taste with salt, and cayenne pepper if needed.
4. Serve hot over rice, and garnish with roasted cashews.

Curry Chicken Soup with Rice, 3/3

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8 Responses to Curry Chicken Soup with Rice – happy once, happy twice

  1. leaf (the indolent cook) November 27, 2012 at 1:24 am #

    That does look so very enticing! Such a lovely warm, fusion quality to it.

  2. From Valeries Kitchen November 27, 2012 at 2:34 am #

    Yum Willow! I love the combination of spices here. Cumin, cinnamon and curry? Fantastic!

  3. Sara November 27, 2012 at 7:44 am #

    Lovely! This looks like it has great flavors, and I love the cashews on top…definitely need to make this.

  4. shannon weber November 28, 2012 at 11:40 pm #

    this sounds so refreshing after a big thanksgiving dinner; i tend to gravitate towards asian and indian cuisine right now, due to the spices and the warmth, i think. anything curried will make me happy, but a soup? even better. :)

    • Willow November 29, 2012 at 12:13 am #

      I’m the same way! Especially with all the sweets this time of year, I really crave those spicy and savory things. :)

  5. chicagohealthygirl November 29, 2012 at 6:17 pm #

    Looks delicious! I will definitely be giving it a try!

  6. Kalbi October 4, 2015 at 3:05 am #

    Didn’t have Allspice, used a bit of turmeric instead and it gave it a surprising but nice kick!
    Also served with quinoa and worked extremely well.

    Possibly use 1 lime instead of 2? I felt 2 limes were a bit too much.

    • Willow Arlen October 4, 2015 at 10:30 am #

      Thanks Kalbi, glad you liked it! And thanks for the critique — the lime is very much a to-taste kind of thing, and I’ve updated the recipe to reflect that.

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