Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

Total Time:

1 hr 15 min

Prep:

20 min

Cook:

55 min

Yield:4 servings

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved

2 medium carrots, sliced diagonally into 2-inch pieces

1 bay leaf

Kosher salt

6 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 large onion, very thinly sliced

1 teaspoon sugar

1 1/2 teaspoons Madras curry powder

1/3 cup jasmine rice

3 tablespoons finely chopped fresh mint

3 tablespoons chopped fresh dill

1 lemon, cut into wedges

Directions

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, sugar and 1 teaspoon salt; 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.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Golden Winter Soup

8 Servings

2 Tbsp butter
5 cups cubed peeled  butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese

Preheat broiler

Melt butter in a large Pot (or dutch oven) over medium high heat.  Add squash, potato, salt and pepper to pan.  Sauté 3 minutes.  Add leek; sauté 1 minute.   Stir in  broth.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.  Place half of potato mixture into a blender.  Remove center piece of blender lid (to allow steam to escape).  Secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining potato mixture.  Stir in half-and-half.  Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese.  Broil bread slices 2 minutes or until golden.  Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving.  Garnish with freshly ground black pepper if desired.

Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg

From Cooking Light- Barbara Kafka

Lentil Soup

2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat oil in a heavy large pot over medium.  Add onions, carrots and celery.  Add garlic, salt and pepper and sauté until veggies are tender 5-8 min.  Add tomatoes with juice.  Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min).  Add lentils and mix to coat.  Add broth and stir.  Add thyme sprigs bring to a boil over high heat.  Cover and simmer over low heat until lentils are almost tender (30 min).  Stir in pasta.  Simmer until pasta is tender 8 min, Season with salt and pepper to taste.  Serve in bowls, sprinkle with Parmesan

Spicy Black Bean Soup

2 Tbsp olive oil
1 1/2 cup chopped onion
2 cloves garlic
1 cup chopped green peppers
1 cup chopped red pepper
1 Tbsp cumin
1tsp cayenne
6 cups chicken stock
2 cans black beans drained
 salt
pepper
 cheddar cheese
sour cream

Cook veggies in pan with olive oil.  Add seasoning, stock and black beans.  Cook 25 minutes.  Pour 1/2 into blender, blend.  Mix blended soup with unblended soup.  Garnis with cheese and sour cream.

Meatball and Macaroni Soup

2 Tbsp EVOO
2 carrots, peeled choppd
2 ribs celery chopped
1 medium onion
2 bay leaves
salt and pepper to taste
1 Ib ground beef, pork and veal combined
1 egg beaten
2 cloves of garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs
1/2 cup freshly grated or ground nutmeg
6 cups chicken broth
2 cups water
1 1/2 cups dried pasta (broken fettuccini)
1 Ib triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves.  Season with salt and pepper.  Cover pot and cook veggies 5-6 minutes, stirring occasionally.  While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
Add broth and water to the pot of veggies.  Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.  When you are done rolling the meat, add pasta to the soup and stir.  Cover and simmer soup for 10 minutes. When pasta is tender, stir in chopped spinach in batches.  When spinach has wilted the soup is done and ready to serve.

Green Minestrone

2 Tbsp EVOO
4 slices pancetta or 1/4 pound thick cut prosciutto chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf
1 medium zucchini diced
salt and pepper
1  can 15 oz cannellini beans
1 can 15 oz garbanzo beans
8 cups chicken broth
1 cup ditalini pasta
1/2 pound green beans, trimmed and cut into 1-in pieces
10 oz triple washed spinach, coarsely chopped
1/2 cup Parmigiano Reggiano or Romano cheese
12-16 leaves fresh basil, torn or shredded OR 1/4 cup chopped fresh flat-leaf parsley

Heat a soup pot over medium-high heat.  Add oil and pancetta or prosciutto.  Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot and season with salt and pepper to taste.  Saute another 5 minted, stirring frequently.  Add white beans, garbanzo beans and chicken broth to the pot, cover, and bring to a boil.  Add pasta and green beans and cook 8 minutes or until pasta is just tender.  Stir in spinach to wilt, 1 minute.  Stir in grated cheese and ladle soup into bowls.  Top with basil or chopped parsley.

Ham and Bean Soup

3 cans Great Northern Beans
1/2 c onion, diced
2 T butter, dash pepper
2 cans chicken broth
10 oz sliced ham steak, cut up

Drain beans, process 1 can of beans in a blender.  In a large soup pot, melt butter and sauté onions.  Add broth pepper ham processed beans and remaining can of beans to pot.  Mix heat thoroughly.

Sausage and Cabbage Dinner

1 medium head of cabbage
8 red potatoes
1-2 pkgs smoked sausage
Salt
1 Q water

Cut cabbage into 2'' wedges.  Place in crock-pot.  Wash and halve potatoes, add to crock-pot.  Cut sausage into 1" pieces and add to cooker.  Season with salt and mix well.  Add water, cover and cook on high for 2 hours and then on low for 6-8 hours, until veggies are tender

Garlicky Tomato and White Bean Soup

3 Tbsp olive oil divided
2 cups chopped onion
1 cup chopped carrot
8 cloves garlic minced
1 28 oz can tomatoes
4 15 oz cans cannellinin beans, drained and rinsed
48 oz chicken broth
12 oz sausage
1 Tbsp fresh thyme
1 tsp kosher salt
1/2 tsp pepper

Heat 1 tbsp oil in pot over medium-high heat.  Add onion, carrot, and garlic; sauté 4-5 minutes, stirring occasionally.  Stir in tomatoes, add beans and broth, bring to a boil.  Reduce heat and simmer 30 minutes until carrots are tender.  Heat sausage in 2 tbsp olive oil 8 minutes or until well browned.  Reserve to put on soup at end.  Once soup is heated, remove 2 cups of bean mixture and puree in a blend in a blender and return to soup.  Stir in thyme, salt and pepper and top soup with sausage.