Try with us today how to make rice soup and chicken curry from easy and delicious western dishes.
Ingredients of the method of making rice and chicken curry soup:
- 1 boneless chicken breast (about 12 pounds), halved
- 2 medium carrots, cut diagonally into 2-inch chunks
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- ½ 1 teaspoon curry powder
- ⅓ cup of jasmine rice
- 3 tablespoons minced fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges slices
How to make rice and chicken curry soup:
1- Mix chicken, carrots, bay leaf, and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil.
2. Immediately reduce the heat to low, cover the pot, and continue cooking until the chicken is firm, about 20 minutes.
3. Meanwhile, heat the butter in another saucepan over medium-low heat. Add onion, sugar, and a teaspoon of salt. Cook the mixture until the onion is soft, for 5 minutes.
4. Add curry powder and cook for an additional minute, then add rice and 3 more cups of broth. Raise the heat to a medium temperature, then cover the pot and continue cooking until the rice crumbles, for 15-20 minutes.
5- Remove the chicken from the broth, then discard the skin and cut the chicken into pieces. Return the chopped chicken to the broth again.
6- Whisk the rice mixture with a hand mixer until the consistency is smooth (or use a regular mixer, then return to the pot). Add the whipped mixture to the chopped chicken soup, stirring gently; Let the mixture cool a little, add the chopped herbs, and then serve the soup with slices of lemon.