Curried Chicken and Rice Soup
Serves: 8
Total Cook Time: 50
Prep Time: 20
Cook Time: 30
Ingredients
- 3 tablespoons unsalted butter
- 5 tablespoon madras curry powder
- 4 cloves of garlic finely chopped
- 1 large onion
- 6 carrots
- 4 celery stalks
- Salt and pepper
- 8 cups chicken broth
- 5 cups shredded cooked chicken (2 lbs)
- 1 cup basmati (before cooking)
- 3 tablespoons lime juice
- 6 tablespoons of cilantro plus leaves for serving
Instructions
- Use pressure cooker to cook chicken breast
- Cook rice in a rice cooker
- Chop veggies
- In an 8 quart pot heat butter over medium heat. Add curry powder and cook, stirring until toasted (30 seconds).
- Add garlic carrots, onion, celery, 1/2 teaspoon of salt and few grinds of pepper.
- Cook, stirring occasionally until tender (~8 minutes).
- Add broth and bring to boil.
- Shred chicken breast
- Reduce to simmer and stir in chicken and cooked rice.
- Remove from heat and stir in lime juice, and additional salt/pepper.
- Serve with cilantro leaves.
