Wednesday, October 26, 2005

Recipe for Curried Chicken and Broccoli Soup

I love to make up soup recipes from leftovers, and I created this recipe when I had leftover roast chicken to use up. I also had a small amount of broccoli that was still good, but slightly past its prime. I wanted to make soup, so I searched on Foodieview using the words chicken, broccoli, and soup. I got some pretty strange results, but I did find one recipe that gave me the idea for this soup. I made this Saturday morning, and ate a big bowl for breakfast, so I guess it was pretty good!

If you're following the South Beach Diet or another low carb diet plan, you may initially be suspicious of this soup recipe, which has rice and is thickened with white flour. But the rice used here is Uncle Ben's Converted Rice, and the amount of flour used for thickening is minimal. I think for phase two or three of South Beach, this recipe would be fine as a "once in a while treat."

Curried Chicken and Broccoli Soup

(Makes about 6 servings, recipe created by Kalyn)

Ingredients:
6 cups chicken stock (or use 4 cans chicken broth or 6 cups water with some chicken bouillon)
1 T olive oil
scant 1/2 cup diced onion
2 tsp. Penzeys sweet curry powder (use more or less to taste)
1/2 tsp. dried Thyme
1 cup cooked chicken, diced in 1/2 inch pieces
1/2 cup Uncle Ben's Converted Rice (not instant)
1 cup broccoli flowerets and stems, diced in 1/4 inch pieces
1 cup half and half or milk

Ingredients to thicken soup:
1 T butter
2 T flour (Wondra Quick Mixing Flour recommended)
1/2 cup chicken stock

Instructions:
In large heavy saucepan, heat 1 T olive oil, add onion and saute 5 minutes over very low heat. Add curry powder and saute 2 minutes more. Stir in chicken stock, thyme, and cooked chicken and simmer 15 minutes. (If you have a mesh stock skimmer, you might want to skim this mixture, but it's not essential.) Add rice and cook 20 minutes at a low simmer, until rice is nearly done. Add 1/2 cup water and broccoli and simmer 10 minutes more.

While soup simmers, in small heavy saucepan, melt second tablespoon of butter. Whisk in two tablespoons of flour and cook over very low heat for 3 minutes, but don't brown. Whisk in 1/2 cup chicken stock and cook at low simmer 5 minutes, or until starting to thicken. Whisk in half and half and heat 2-3 minutes, but do not boil.

Reduce heat in large pot of soup to very low, then gently stir in thickened cream mixture. Heat a few minutes without boiling and serve.


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2 comments:

  1. I made this last night and am enjoying my second bowl. I really like this! I used the curry powder I had in my pantry and I'm not sure if it's sweet or not. It is just McCormick's brand of "curry powder." Thanks for sharing the recipe!

    ReplyDelete
  2. Hmm, I responded but my comment didn't show up. So if it shows up later, please realize that I am not crazy.

    Nikki, glad you enjoyed it. If the curry powder doesn't say "hot" then it's probably sweet curry powder. It doesn't taste sweet; it's just not hot.

    ReplyDelete

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