This is a filling and tasty chicken soup that is perfect for chilly autumn and winter evenings. It should be thick in consistency, so do not dilute with too much liquid. This creamy chicken soup with curry is wonderful to serve as a lunch but also works as a lighter diner.
You will need
3.5 oz butter
2 cups (approximately 12.5 oz peeled weight) yellow onion, finely chopped
2 cups (approximately 12.5 oz peeled weight) carrots, finely chopped
3 cloves of garlic, grated or finely chopped
3 tbsp (or more) mild Madras curry powder
6 cups chicken broth
6 parsley stems
1 whole chicken, approximately 3.5 lbs, split in half along the back and breastbone
½ cup uncooked jasmine or basmati rice
1 bay leaf
1 1/3 cup heavy cream
2 cups whole milk
1.1 lbs frozen green peas, thawed
1 ½ tsp salt
½ tsp Pil biber (Aleppo pepper)
Freshly ground black pepper
1 tbsp honey
How to make it
1. Melt the butter in a large pot. Add the onion, carrot, garlic, and curry powder. Sauté while stirring over high heat for about 5 minutes. Reduce the heat to low, cover with a lid, and let it simmer for 25 minutes. Stir occasionally.
3.5 oz butter
2 cups (approximately 12.5 oz peeled weight) yellow onion, finely chopped
2 cups (approximately 12.5 oz peeled weight) carrots, finely chopped
3 cloves of garlic, grated or finely chopped
3 tbsp (or more) mild Madras curry powder
2. Add the chicken broth, parsley, chicken, rice, and bay leaf. Bring to a boil and let it simmer for 30 minutes under a lid, until the chicken is fully cooked. The chicken should be covered with fluid.
6 cups chicken broth
6 parsley stems
1 whole chicken, approximately 3.5 lbs, split in half along the back and breastbone
½ cup uncooked jasmine or basmati rice
1 bay leaf
3. Allow the chicken to remain in the pot until everything cools down.
4. Remove the chicken and take the meat off the bones and skin. Dice the chicken meat and set it aside.
5. Strain the soup, discarding the bay leaf. Place the rice and vegetables in a blender along with some of the strained broth. Blend until smooth. You may need to do this in batches. Reserve the remaining broth and set it aside.
6. Return the puree to the pot and add the cream and milk. Heat it up and adjust the consistency by adding some of the reserved broth and a little water.
1 1/3 cup heavy cream
2 cups whole milk
7. Season with salt, black pepper, Pul biber, and honey.
1 ½ tsp salt
½ tsp Pil biber (Aleppo pepper)
Freshly ground black pepper
1 tbsp honey
8. Add the diced chicken and peas to the soup and let it simmer for about 15 minutes, or until the peas are fully cooked.
1.1 lbs frozen green peas, thawed
Tip: Save the chicken bones and skin and make an Asian soup broth.
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