Curried Chicken Soup with Rice and Curry – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 390, total fat one 1 g., saturated fat g., proteins 55 g., carbohydrates 18 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Antonis Achilleos Time: 1 hour. 15 minutes. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 half-sliced chicken breast with bone (approximately 700 gr.)
- 2 medium-sized carrots cut diagonally into pieces of 6 cm.
- 1 bay leaf
- 6 tbsp. chicken broth
- 2 tbsp. l (30 gr.) Butter
- 1 very thinly chopped large onion
- 1 tsp spoon of sugar
- 1.5 tsp curry powder
- 0.33 Art. thai rice jasmine
- 3 tbsp. l finely chopped fresh mint
- 3 tbsp. l chopped fresh dill
- 1 lemon sliced
Recipes with similar ingredients: chicken breasts, jasmine rice, carrots, lemon, bay leaf, mint, dill, curry
Recipe preparation:
- Fold the chicken, carrots, bay leaf and a pinch of chipped in medium sized pan. Add 3 tbsp. broth and bring to boiling. Immediately turn the fire to low, cover and simmer until the chicken is firm, about 20 minutes. Remove the chicken from the broth, peel and divide the meat into fiber. Put the chicken back into the broth.
- Simultaneously heat the butter in another pan on slow fire. Add onion, sugar and 1 tsp. salt, cook until the onion will not become soft, about 5 minutes. Add curry powder and cook another 1 minute. Add rice and the remaining 3 tbsp. broth. Increase heat to medium, cover and slowly boil until rice begins to boil, 15-20 minutes.
- Grind the rice mixture with a hand blender until homogeneity. Pour in the chicken broth, mix gently, bring to a slow boil. Throw chopped herbs into the soup and Serve with lemon wedges. When whipping hot liquids first let the blender cool for about 5 minutes and only then transfer to the blender, filling the bowl only half. Cover with one corner open. From above cover with a towel to prevent splashing and whisk soup until smooth.
