Creamy Curried Chicken & Rice Soup with Broccoli
(how's that for a tongue-twister title!?)
Happy New Year to you!
I've been deep into my Spring Deep Cleaning. Part of that had included cleaning out my kitchen, which means I found a can of Coconut Milk hidden waaaay in the back of the cupboard. I also had some Broccoli in the fridge and some Chicken in the freezer, so I thought I'd make a Soup from these ingredients. Oh, and I also found not one, but TWO bottles of Curry Powder in the Spice Rack. I searched allrecipes.com for a recipe with these ingredients. Didn't find one, but I did find several with a partial list... Anyhow, this is the end result. The photo's at the end of the recipe, 'cause it didn't turn out so great (the photo, that is--the Soup was yummy). And no one even missed the Milk.
Read the Recipe thoroughly before starting; you'll use one pan three times.
2 Quarts Chicken Broth (I use Better Than Bouillon and Water)
1/2 Cup Rice, uncooked
2 Boneless/Skinless Chicken Breasts, uncooked, diced
Diced Onion, to taste
1 Large Head Broccoli
2 Cups Water
6 Tablespoons Butter
1/2 Cup Flour
1 Can Coconut Milk
1/4 to 1 teaspoon Curry Powder, to taste (I use about 3/4 teaspoon)
Salt, Cayenne Pepper, and Black Pepper, to taste
1. In an 8-quart pan over High, bring the Chicken Broth and Rice to a boil; reduce to simmer and cover. Cook 20 minutes.
2. Meanwhile, in a 3-quart pan, saute the diced Chicken Breast and Onion in Olive Oil until done; set aside in another dish.
3. Using the same 3-quart pan, cook the Broccoli in the 2 cups Water. Transfer Broccoli and Water to a blender and puree; set aside in blender.
4. Melt the Butter in that 3-quart pan; stir in Flour and cook until lightly browned, about 5 minutes. Stir in the pureed Broccoli/Water. This will make a 'white' sauce and will seem slightly pasty. Don't worry.
By now the Rice should be cooked, so it's time for step 5: Using a large whisk, blend the Broccoli 'sauce' into the Rice and Broth, mixing until all lumps are smooth. Stir in the Chicken, Onion, and any accumulated juices. Gently stir in the Coconut Milk and Curry Powder and heat until hot through. Season to taste with Salt, Cayenne Pepper, and Black Pepper, in that order.
Enjoy! Serves 10-12
As the old cookbooks say, "Perfected by the Author in her own Test Kitchen."