Jamerican Curry Chicken & Rice Soup

Name: Jamerican Curry Chicken & Rice Soup
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound chicken breast; 4 cups reduced sodium chicken broth; 2 cup cooked basmati rice; 1 cup celery, diced; 1 cup yellow onion, diced; 1 cup tomato, diced; 1 cup baby carrots, chopped; 3 cloves garlic, minched; 4 tablespoons Jamaican curry powder; 1 teaspoon sea salt; 1 teaspoon cracked black pepper; 1/2 teaspoon ground cummin; 1/2 teaspoon ground ginger; 2 tablespoon olive oil; 1 can (13.5 oz) reduced fat coconut milk

FitzRoyG @OGFitzRoy

Houston, TX

It would seem that all the soups sold in grocery stores have sugar in it. My favorite is chicken noodle, but my diet doesn't allow any noodles or sugar. So I decided to take my mom's curry chicken recipe & make a soup out of it. I use Indian rice (basmati) instead of noodles & vegetable broth can be used instead of chicken broth.

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Ingredients

30 mins

6 servings

1 poundchicken breast
4 cupsreduced sodium chicken broth
2 cupcooked basmati rice
1 cupcelery, diced
1 cupyellow onion, diced
1 cuptomato, diced
1 cupbaby carrots, chopped
3 clovesgarlic, minched
4 tablespoonsJamaican curry powder
1 teaspoonsea salt
1 teaspooncracked black pepper
1/2 teaspoonground cummin
1/2 teaspoonground ginger
2 tablespoonolive oil
1 can (13.5 oz)reduced fat coconut milk

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Steps

30 mins

1

Cut chicken into 1 inch cubes & season with 2 tbsp of curry. Place in plastic zip bag & refrigerate for a hour or longer. (The longer you marinate, the better the flavor. 8-24 hrs)
2

Cook chicken in skillet with 1 tbsp of olive oil until all meat is white & set aside.
3

Heat the olive oil in a (separate) large stockpot over medium-high heat. Add the onion, carrots and celery & cook for 6-7 minutes, until the onion is soft & translucent, stirring occasionally. Add the garlic, & cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
4

Add the chicken broth, tomatoes, chicken, curry powder, ginger, cumin, salt & pepper, and stir to combine.
5

Add coconut milk & stir. Continue to cook until the soup reaches a simmer (about 5-8 min). Then reduce heat to medium-low, cover partially with a lid, & let the mixture simmer.
6

Take off heat & add cook rice. Stir until combined. Then taste soup, add extra salt & pepper if needed. Serve warm.