Cream Of Chicken Veggie Rice Curry SoupFrom cabincrazyone 7 years ago
- 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). shopping list
- 6 Cups chicken broth (49 oz can) shopping list
- ------ 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.---- shopping list
- 1 medium onion (1-1/2 C chopped) shopping list
- 1 celery stock (1/2 C chopped) shopping list
- I large anaheim chili pepper (I didn't measure it chopped) shopping list
- 1 med carrot (1 C chopped) shopping list
- 1 tart apple, Macintosh recommended (1 C chopped) shopping list
- 1 large tomato, blanched in boiling water one minute, peeled, chopped into 1/2" cubes (1 C chopped) shopping list
- ------spices ---- shopping list
- 1/2 tsp turmeric shopping list
- 1 tsp allspice shopping list
- 2 Tbs curry shopping list
- 2 tsp garam masala shopping list
- 1 tsp salt shopping list
- ------ shopping list
- 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.) shopping list
- 14 oz coconut milk (one can) shopping list
How to make it
- 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.)
- Remove meat from broth (reserve the broth) and remove skin and bone, cut into half inch cubes. Set aside.
- 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.
- 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.
- Add the 5 veggies and apple. Cover and simmer (just bubbling a little) for 30 minutes or until carrots are done.
- Add the meat, rice and coconut milk. Simmer 15 to 30 minutes (or until meat is done if it was pink).
The Cookcabincrazyone Duluth, MN
The Rating3 people
Oh wow - I'm loving this recipe of yours. It looks and sounds so delicious. I love the spices and flavors at play here and I'm printing this out to try later this week. Great offering - thank you for sharing. :)lunasea in Orlando loved it
Since it seems like it's just going to keep snowing this will be nice to make and eat. I like that it is spices that I don't always use, but like just the same anyway. Did that make sense? This will be a 5 for sure. Thanks-Lorilasaf in St. Paul loved it
Awesome Soup Cabin... If this soup doesn't warm you up, you had better stay in bed... ;-)~ The spices you used are enough to make me want to try it. I will be saving this to try soon. Great recipe.. thanks ...... Jimjimrug1 in Peoria loved it
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