Saturday, September 19, 2009

Curry Chicken, Broccoli and Rice Soup

1 Tbs olive oil
1 Small yellow or white onion, diced
4 Tsp yellow curry powder
2 Tbs minced garlic
Salt and pepper to taste
6 Cups chicken stock
2 Cups water
4 Boneless skinless chicken breasts, boiled and shredded
1/2 Tsp dried thyme
1 Cup basmati rice
2 Medium bunches of broccoli chopped
1 Tbs butter
2 Tbs flour
1/2 Cup chicken stock
1 Cup half and half

-In a large sauce pan or dutch oven sauté the onion in oil until tender, add in 3tbs curry powder, garlic, salt and pepper. Coat onions and sauté until fully cooked.
-Add in chicken, mix well with the onions. Add in chicken stock and bring to a boil for 15 minutes.
- Reduce heat to medium and add rice and stir well. Cover and allow to cook for 15 minutes.
- After 15 minutes add in broccoli plus 2 cups of water, stir and cover again.
- In a separate pan over low heat melt the butter, once melted whisk in the flour. Once the flour and butter make a nice paste, slowly whisk in 1/2 cup chicken stock and continue to whisk until it starts to thicken. Once it starts to thicken whisk in 1 cup half and half and 1 Tbs curry powder. Whisk continuously for 3-4 minutes. This makes a rue
-Once the rue is thick and the broccoli tender add the rue to the rest of the soup and stir well.
-Bring the entire thing to a boil once more for 5 minutes.
-Remove from heat and serve.

Ease: 3 1/2

This is a delicious and hearty soup (or as my fiance said, a bastardization of a soup and stew since it's thick like stew but cooked quickly like soup) that is going to be great for the winter months when it's cold. It's a little time consuming as there are many different steps and times to add things, but it's well worth it. If you like curry then you'll love this.

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