Cream Of Chicken Veggie Rice Curry Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
When I made Notyourmomma's Mulligatawny soup, I knew it was what I was looking for. A thick, delicious chicken and veggie soup that I could tinker with and develop into something I had in my head. After three batches I've reach perfection. Read more . I tried white rice, wide noodles, and ended up liking wild rice best. The curry spiciness is about medium. Prep time is about a half hour. Cooking takes an hour. Yield is a bit more than ten cups. Ingredients:
3 chicken breasts or 6 thighs (your choice of parts that will yield about 3 cups of meat ... i have used 1 turkey thigh and 3 necks, less than half the price of chicken). |
6 cups chicken broth (49 oz can) |
------ chopping the following into about 1/4 cubes is how the mulligatawni soup is made. that's how i made the following measurements. i prefer the veggie pieces about 1/2 which will fill the measuring cup a bit more. |
1 medium onion (1-1/2 c chopped) |
1 celery stock (1/2 c chopped) |
i large anaheim chili pepper (i didn't measure it chopped) |
1 med carrot (1 c chopped) |
1 tart apple, macintosh recommended (1 c chopped) |
1 large tomato, blanched in boiling water one minute, peeled, chopped into 1/2 cubes (1 c chopped) |
------spices |
1/2 tsp turmeric |
1 tsp allspice |
2 tbs curry |
2 tsp garam masala |
1 tsp salt |
1/2 cup wild rice, bring to rolling boil in 4 cups water, lower heat and simmer 1/2 hour covered, turn burner off and steep covered 1/2 hour, drain. (makes 2-1/2 cups.) |
14 oz coconut milk (one can) |
Directions:
1. Arrange chicken in bottom of a large dutch oven and pour in broth. (Add water to cover the meat if necessary.) Bring to a boil, then reduce heat to low, slow boil, cover and cook for 10 minutes or until meat is at least pink. (When I used turkey, I simmered it for 3 hours to get all the flavor and to make the meat easy to remove from bones.)
2. Remove meat from broth (reserve the broth) and remove skin and bone, cut into half inch cubes. Set aside.
3. To remove fat from broth, put dutch oven with the broth in the fridge for up to 3 hours, after it's cooled ... don't stick it in there hot! skim the solid fat off the top of the broth with a spoon. Don't wig out if the broth is gelatinous. That's nutritious animal protein, and it melts with heat.
4. Put broth back into the large dutch oven and bring to low, slow boil. Add the 5 spices, whisk for a minute or so, until spices become fragrant.
5. Add the 5 veggies and apple. Cover and simmer (just bubbling a little) for 30 minutes or until carrots are done.
6. Add the meat, rice and coconut milk. Simmer 15 to 30 minutes (or until meat is done if it was pink).
|
|