Try this recipe, or contribute your own.
- 1/4 cup white rice
- 5 cups chicken broth
- salt (to taste)
- 1/8 tsp dried thyme
- chopped fresh parsley
- 2 tbsp all-purpose flour
- 6 chicken thighs) ((skinless, boneless, cut into 1/2
- (or 2 chicken breasts)
- (or about 1 lb beef chuck or stewing beef stewed to full doneness prior as it takes longer to cook than c
- (or 3 cups sauteed mushrooms)
- 1/2 cup yellow onions (chopped)
- 2 stalks (chopped)
- 2 small carrots (diced)
- 1 leek (thinly sliced (white part only))
- half a stick butter
- 2 tsp mild curry powder (or medium / hot for more burn
- 1/2 apple (cored and finely chopped)
- freshly ground black pepper (to taste)
- 1/8 tsp ground nutmeg
- 1 cup heavy cream (heated (optional))
- Carbohydrate 14.1080000973972 g
- Cholesterol 1150 mg
- Fat 231.066531598574 g
- Fiber 0.561134369048314 g
- Protein 286.543222920839 g
- Saturated Fat 66.1315244094577 g
- Serving Size 1 1 Serving (1554g)
- Sodium 1705.26558215268 mg
- Sugar 13.5468657283488 g
- Trans Fat 19.6586451089797 g
- Calories 3361 calories
Step-by-step
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Adding dairy to a large pot of soup before putting it in the refrigerator causes separation and graininess during storage. Heavy cream reacts poorly to long cooling cycles and subsequent reheating. Leave the cream out of the main pot entirely if batch cooking for the freezer. Heat the cream separately before stirring individual portions at the table.
Freezing and Reheating Mechanics
Rice absorbs liquid continuously while sitting in cold storage. Storing this soup with the rice already cooked inside yields mushy grains by day two. Cook the rice separately and drop it into individual bowls just before ladling hot broth over the top. Alternatively, substitute half the rice weight with rinsed lentils if planning to freeze the entire base. Glass storage containers prevent staining from curry powder and seal better than plastic lids. Reheat thawed portions slowly over medium-low heat in a heavy-bottomed saucepan to prevent scorching the bottom.
Avoiding Texture Failures
Curry powder requires a direct interaction with fat to release its full aromatic potential. Toast the flour and curry powder mixture for the full five minutes specified in the method. Skipping this step leaves a raw, pasty starch flavor in the broth. Dice the apples uniformly so they dissolve into the simmering stock rather than remaining hard chunks. Cut the chicken thighs into uniform half-inch cubes to ensure they cook evenly within the fifteen-minute simmer window.
