Chicken Curry and Rice Soup

October 21, 2013

I have a deep love for Indian food. When we go out to eat it is almost always one of my favorite places to go. Last night, I was craving Indian food, but I was so wiped out from a most exhausting week that I was too tired to make the trip. So I decided to whip up my own version of a curry infused soup. My recipe did not disappoint. It was a bit spicy, savory, and delicious.  My son even asked for seconds!

Serves 4
2 boneless chicken breasts-cut into bite size pieces
2 tablespoons of butter
6 cups of chicken stock
1 cup of diced carrots
1 large onion minced
3/4 cup of uncooked basmati rice
1 cup of frozen peas
1 cup of finely chopped fresh broccoli tops
1 3/4 tablespoon of curry powder
1/4 cup of chopped fresh cilantro
1 teaspoon of salt
pepper to taste

In a large soup pot, add a couple of tablespoons of olive oil and the butter to the pan. Over medium heat, saute the onions, carrots and peas until the onions are translucent.

Add the chicken, cilantro, rice, curry powder, salt and pepper and stir until combined. Cook for 3 minutes stirring occasionally.

Next, add the chicken stock and bring the soup to a simmer.  Cover and cook for 30 minutes. Last, add the broccoli to the soup and simmer for 15 more minutes.

Photo Credit: Tilly’s Nest



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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.