|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!
|“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.
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.