Chicken soup is such a wonderful comfort food. I love it homemade with rice, carrots, celery and parsley. This time, I was inspired by a recipe I stumbled across in HGTV magazine about using your immersion blender to blend in the rice and cream it up a bit. I personally love a nice, whole rice in my chicken soup so I did not blend it. The herbs and lemon flavor really made this dish. I upped the contents on both the lemon and herbs. I’ve been looking for a recipe that used mint to thin out the fresh mint in my garden, and this delivered a great flavor
Curry….mint….lemon….different than what I’ve ever worked with before in a chicken soup, but so exciting! The result? Our whole family loved it!
2 bone-in chicken breasts, about 2-2.5 pounds
1 cup diced carrots
1 bay leaf
5 cups of chicken broth
2 tablespoons butter
1 large onion, finely chopped
1 teaspoon curry powder
1/2 cup white rice, cooked
4 tablespoons chopped mint or peppermint
3 tablespoons fresh chopped dill
2 lemons, cut into wedges and de-seeded
salt and fresh ground pepper
Combine the chickens, carrots, bay leaf and some salt and fresh ground pepper. Add about 4 cups of broth, and bring the mixture to a low boil. Lower the heat, cover and then cook about 25 minutes until the chicken is cooked through. Remove from heat.
Remove the chicken into a sieve, and pick it off the bones. Discard bones. Return the chicken to the cooked mixture.
While that is cooking, melt the butter in a pan over a low heat. Add the onion and saute for another five minutes. Mix in the curry powder, and cook for another 1-2 minutes.
Mix in the contents of the pan into the large stock pot of chicken. Add cooked rice. Simmer for about 5-10 minutes and then top with the fresh herbs and squeeze of lemon. Simmer for 3-5 more minutes, then serve.
This reheats well for leftovers, too!