Monday, January 11, 2010

Wild Rice Chicken Curry Soup

This soup is just so delicious.   It is the perfect consistency and its flavor is perfect.  The chicken turns out so tender cooked right in the soup at the end.  -Kristin

2 onions, chopped
6 carrots, chopped
6 stalks of celery, chopped
3 T. olive oil
2 T. butter
2 quarts of chicken broth
one pound of chicken breasts cut into small pieces
1/4 cup red lentils
1 1/2 cups of wild rice  or rice of your choice, cooked according to directions
salt to taste
1 T. curry powder
8 oz. coconut milk, regular or lite
  • Cook your rice.
  • Saute onions, carrots, and celery in olive oil until soft. 
  • Stir in the butter and add the curry powder; cook for 5 minutes. (This infuses the oil with the curry powder.)
  • Add chicken broth, lentils, and wild rice. Simmer for 30 minutes.
  • Add diced chicken breast and coconut milk. Simmer gently for 10 minutes or until chicken is thoroughly cooked.

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