Curried Chicken and Basmati Rice Soup

My fellow catering friend, Mary, gave me this soup recipe. I really do not like soup. It reminds me of being sick. This soup, however, is probably the best soup I’ve ever had. I will be making this again and again. It’s easy, unusual and delicious. I served it with naan bread and chutney.

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Curried Chicken and Basmati Rice Soup

Serves 6 – 8

2 Tbs unsalted butter
1 large onion, peeled, halved lengthwise, and thinly sliced
1 large clove garlic, peeled and minced
1 large Granny Smith apple, peeled, cored and coarsely chopped
1 small bulb fennel, rinsed, trimmed, quartered lengthwise and cut into thin slivers
2 tsp curry powder
5 cups chicken stock/broth
1/2 cup basmati rice
1 lb boneless cooked chicken, coarsely chopped (2 1/2 cups chopped)
1/2 cup mango chutney
1 cup canned coconut milk
coarse kosher salt and fresh ground pepper
1/3 cup coarsely chopped unsalted peanuts (for garnish)
chopped fresh cilantro (for garnish)

Melt butter over medium heat in a large soup pot. Add the onion and garlic and saute until soft (about 3 minutes).

Stir in the apple and fennel, sprinkle the curry powder and saute briefly. Add the stock and rice and bring to a gentle simmer. Cover, and cook until rice is tender (20-25 minutes). Then stir in the chicken, chutney and coconut milk and warm over medium heat. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chopped peanuts and cilantro, to taste.

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