Curried Chicken & Rice Soup

I found this recipe HERE. It was super yummy, but there are some things that I plan on changing next time we make it ... I'll talk about those at the end.

Curried Chicken & Rice Soup

•  2 small chicken breasts
• 6 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• 6 C chicken broth (I used bouillon and water ... I will use less bouillon than the label calls for next time. Probably take off 1/2 tsp)
• 2 Tbsp unsalted butter
• 1 large onion, very thinly sliced
• 1 tsp sugar
• 1 1/2 tsp curry powder
• 1/3 C jasmine rice (I will use 2/3 C next time)
• 3 Tbsp finely chopped fresh mint
• 3 Tbsp chopped fresh dill (if you're using dried, I recommend about 1/4 Tbsp)
• 1 lemon, cut into wedges

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion and sugar; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Nutrition Facts

Serving Size 605 g

Amount Per Serving

Calories 367 Calories from Fat 122

% Daily Value*

Total Fat 13.6g 21%

Saturated Fat 5.8g 29%

Trans Fat 0.0g

Cholesterol 78mg 26%

Sodium 1317mg 55%

Total Carbohydrates 30.5g 10%

Dietary Fiber 5.3g 21%

Sugars 8.4g

Protein 30.7g

Vitamin A 317% • Vitamin C 30% Calcium 13% • Iron 26%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in niacin
• Very high in vitamin A

Bad points

• High in sodium

So, the changes I made (and will make next time) were/are: use more carrots (which I included in the recipe above); use some celery and maybe potatoes and bell pepper; use less chicken bouillon; and use more rice.