Lynbrook | New Hyde Park | NY

soup

Recipe of the Week: Curried Chicken & Rice Soup

Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings

Ingredients:

  • 1 bone-in chicken breast (about 1 1/2 pounds), halved
  • 2 medium carrots, sliced diagonally into 2-inch pieces
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 large onion, very thinly sliced
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 lemon, cut into wedges

Directions:

  1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  2. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  4. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges

 

Original recipe from the Food Network can be found here!

Recipe of the Week: Kale & White Bean Soup

Servings: 6-8

Time: 1 hour

Ingredients:

  • 1/2 lb spicy chicken sausage, casing removed and thickly sliced
  • 2 medium sized golden beets, peeled and diced
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 leek, thinly sliced
  • 1 Tbsp olive oil
  • 2 quarts low-sodium chicken broth
  • 2 15-oz cans white beans, drained and rinsed
  • 1 large bunch green kale, chopped
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp pepper

Directions:

  1. Heat the olive oil over medium high heat and add the thinly sliced leeks. Saute for five minutes then add sausage.
  2. Brown sausage, then add carrots, beets and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.
  3. Add chicken broth, salt, red pepper flakes, and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.
  4. Serve with warm, crusty sourdough bread on the side

 

Original recipe from EatLiveRun.com can be found here!