Best 2 Curried Chicken And Rice Soup Recipes

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread almonds onto a baking sheet with edges.
• Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
• Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
• Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.
• Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
• Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.