Recipe: Chicken Curry and Rice Soup (12.08.14)

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Chicken Curry and Rice Soup

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 4-5 cloves garlic, diced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons curry powder
  • 1/2 cup white rice, cooked
  • 1 lb. chicken breasts, boneless, cooked, diced
  • 4 cups reduced-sodium chicken broth
  • 3 tablespoons cilantro, chopped
  • 3 green onions, diced
  • 1 lime, cut into wedges
  • Salt and Pepper, to taste

Heat oil in a Dutch oven or soup pot over medium heat. Add onion, garlic, ginger, salt and pepper; stirring occasionally. Cook for 2-3 minutes until the onion is soft and translucent. Add curry powder; cook for 2-3 minutes longer.

Add rice, chicken and broth. Bring to a boil, then lower heat to a simmer. Season with additional salt and pepper, if needed. Serve with cilantro, green onion and lime wedge.

Sponsor: Dan's Fresh Market

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