Yellowcurrychickenricesoup Recipes

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YELLOW CURRY CHICKEN & RICE SOUP



Yellow Curry Chicken & Rice Soup image

Make and share this Yellow Curry Chicken & Rice Soup recipe from Food.com.

Provided by LilPinkieJ

Categories     Chicken

Time 1h

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 12

2 medium carrots
1 medium onion, diced
3 celery ribs, diced
3 quarts chicken stock
2 cups chicken, cooked and diced
1 tablespoon yellow curry powder
1 tablespoon yellow curry paste
1/2 cup chicken base
1 cup jasmine rice
1 tablespoon Thai basil, chopped
1 tablespoon butter
salt and pepper

Steps:

  • Sauté vegetables with 1 tbs butter until vegetables start to become soft.
  • Add chicken stock and bring to a boil.
  • Add remaining ingredients and simmer 1/2 hour on low heat.
  • Season to taste.

Nutrition Facts : Calories 195.3, Fat 4.9, SaturatedFat 1.7, Cholesterol 11.7, Sodium 488.7, Carbohydrate 28, Fiber 1.4, Sugar 5.8, Protein 8.9

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 tablespoon Madras curry powder
2 cloves garlic, finely chopped
1 carrot, sliced into rounds
1 stalk celery, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 1/2 cups shredded cooked chicken
1 cup cooked basmati or jasmine rice
Zest and juice of 1/2 a lime
2 tablespoons chopped fresh cilantro, plus leaves, for serving

Steps:

  • Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
  • Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.

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