learning to cook healthier & without a recipe!

Curried Chicken & Rice Soup


This soup was really tasty and creamy and could be ‘clean’ with just a couple minor changes! The original recipe came from the food network website, you can find it here. I made a few adjustments, some on purpose, some by default but it turned out good either way!

The recycled recipe:

  • 2 chicken breasts
  • 3 carrots, sliced thin
  • 1 bay leaf
  • a pinch of sea salt
  • 3 cups chicken broth
  • 3 cups water
  • 2 tbsp of butter
  • 1 large onion, diced
  • 3 red thai peppers diced (can get from the flea market- big bag for $2, so spicy!!!)
  • 1 tsp sugar (omit to make a clean recipe)
  • 11/2 tsp curry powder
  • a good shake of tumeric
  • a good shake of nature’s seasoning
  • pepper
  • a little over 1/3 cup of jasmine rice (use brown rice to make a clean recipe)
  • 3 tbsp fresh mint, chopped
  • 3 tbsp fresh dill, chopped
  • 1 lemon, cut into wedges

Start by boiling the chicken, carrots, bay leaf, salt and broth in a large pot. Once it begins to boil, bring down to a simmer for 20 minutes. Meanwhile, saute onion in butter in a large saucepan. Once translucent add sugar & spices, rice and water. Let simmer for about 20 minutes as well or until rice is done. Once the rice/onion mixture is done, transfer to the blender and puree. Take the chicken out of the other large pot and shred and add back into carrot and broth mixture. Add pureed mixture to the chicken mixture. (Lots of mixtures… sorry) Then add fresh mint and dill, let simmer for another couple of minutes and serve with lemon wedges!


2 thoughts on “Curried Chicken & Rice Soup

  1. This looks awesome. Also, looks like a lot of work! Kudos to you!

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