Cream Of Chicken Veggie Rice Curry SoupFrom cabincrazyone 8 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
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
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
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
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