Curried Chicken Rice Soup Recipe
Ingredients
2 whole chicken breasts, halved, skinned, boned, and cut into bite-size pieces
1 1/2 tablespoons butter, melted
2 large onions, chopped
2 stalks celery, chopped
3 leeks, chopped
7 cups Chicken Stock
2 tart apples, chopped
3 tablespoons curry powder (preferably Madras)
3 cups cooked brown rice
2 tablespoons tamari or soy sauce
1 tablespoon lemon juice
2 teaspoons blackstrap molasses
1 clove garlic
Directions
In a large heavy-bottom saucepan, saute the chicken in 1/2 tablespoon of melted butter.
Remove the chicken and set aside.
Add the remaining butter to the saucepan.
Cook the onions, celery, and leeks over low to medium heat until they are soft and lightly browned.
Stir 3 cups of the stock, apples, and curry into the vegetables.
Combine the vegetable and apple mixture and remaining stock.
Process a few cups at a time in a blender on low speed until smooth.
Place in a 3-quart container and allow flavors to blend for 2 to 4 hours or overnight.
Return the blended mixture to the saucepan and bring to a boil.
Stir in the cooked chicken pieces, rice, tamari, lemon juice, and molasses.
Push the garlic through a garlic press into the soup.
Return to a boil, reduce heat, cover, and simmer for about 15 minutes.
Remove the chicken and set aside.
Add the remaining butter to the saucepan.
Cook the onions, celery, and leeks over low to medium heat until they are soft and lightly browned.
Stir 3 cups of the stock, apples, and curry into the vegetables.
Combine the vegetable and apple mixture and remaining stock.
Process a few cups at a time in a blender on low speed until smooth.
Place in a 3-quart container and allow flavors to blend for 2 to 4 hours or overnight.
Return the blended mixture to the saucepan and bring to a boil.
Stir in the cooked chicken pieces, rice, tamari, lemon juice, and molasses.
Push the garlic through a garlic press into the soup.
Return to a boil, reduce heat, cover, and simmer for about 15 minutes.
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