Curried Chicken and Rice Soup
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Curried Chicken and Rice Soup
This delicious soup combines leftover or rotisserie chicken with the bold flavors of coconut milk, curry and lime for a wonderfully light but satisfying meal.
Times
- Prep Time : 8 min
- Cook Time : 41 min
- Ready Time : 49 min
Servings
4
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, sliced
- 1 teaspoon grated ginger
- 2 cloves garlic, chopped
- 1/2 cup shredded carrot
- 4 cups chicken stock
- 1/2 cup brown rice
- 1 (13.5-ounce) can coconut milk
- 2 cups shredded cooked chicken
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 1/4 teaspoon kosher salt
- 1/4 cup fresh cilantro, chopped (optional)
Directions
In a large saucepan, heat olive oil over medium high heat.
Sauté onions, ginger and garlic for about 4 minutes or until tender. Add carrots and sauté 2 more minutes. Add chicken stock and brown rice and bring to a boil. Reduce to a simmer and cook for 30 minutes or until rice is tender.
Stir in coconut milk, chicken, lime zest and juice, curry powder and salt and cook 5 minutes, until chicken is heated through. Stir in cilantro and serve.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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