Inspired by the 90s sitcom about nothing, this curry spiced soup with chicken and rice is sure to hit the spot on a cold winter's day.
Course Soup
Cuisine American
Keyword curry, indian food, turmeric
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 6Servings
Ingredients
Ingredients:
1tablespoonbutter
1tablespoonolive oil
3/4cupchopped onion
1cupchopped celery
1cupchopped carrots
1/2cupchoppedpeeled Granny Smith apple
1tablespoonall purpose flour
1tablespoonMadras curry powder
1/4teaspoongaram masala
1/4teaspoonturmeric
4cupschicken stock
1/2cupuncooked basmati or other white rice
2cupsdiced cooked chicken
1/4 - 1/2cupunsweetened coconut milk
Instructions
Heat butter and olive oil in a large dutch oven or heavy pot over medium heat. Once butter has melted stir in onion, celery, carrots and apples. Cook until softened slightly, about 5 minutes, stirring occasionally.
Stir in flour, curry, garam masala and turmeric and cook one minute. Slowly stir in chicken stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
Remove soup from heat and use an immersion blender, to puree the soup until smooth (there may still be a few veggie pieces and that is OK). Note: If you don't have an immersion blender, allow soup to cool and blend in batches in a blender or food processor.
Return soup to burner and heat over medium heat. Stir in rice and cooked chicken. Cook 20 - 25 minutes or until rice is cooked. Stir in 1/4 cup coconut milk. Season to taste with salt and pepper and add remaining coconut milk if desired.