Best 2 Savory Curried Chicken Wild Rice And Apple Soup Recipes

Indulge in a culinary journey with our tantalizing Savory Curried Chicken, Wild Rice, and Apple Soup. This delectable dish is a harmonious blend of flavors and textures that will tantalize your taste buds. The aromatic curry spices, tender chicken, nutty wild rice, and sweet apples come together in a rich and comforting broth, creating a symphony of flavors. This soup is not only a culinary delight but also a nutritional powerhouse, packed with protein, fiber, and essential vitamins. Additionally, we have included three bonus recipes to elevate your culinary experience: a refreshing Cucumber Salad with Feta and Mint, a zesty Lemon-Tahini Dressing, and a decadent Chocolate Mousse with Raspberry Swirl. These accompaniments will perfectly complement the soup, offering a delightful balance of flavors and textures.

Let's cook with our recipes!

CURRIED CHICKEN AND RICE SOUP

Curried Chicken and Rice Soup image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Steps:

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
Photography by Antonis Achilleos

Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams

CURRIED CHICKEN RICE SOUP

Curried Chicken Rice Soup image

"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 to 1 teaspoon curry powder
3 cans (12 ounces each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

Steps:

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

Tips:

For a richer flavor, use homemade chicken broth instead of water.
Add a teaspoon of garam masala to the soup for an extra layer of flavor.
If you don't have wild rice, you can use brown rice or another whole grain.
To make the soup ahead of time, cook the chicken and rice according to the recipe and then let the soup cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or heat it up over medium heat on the stovetop.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This savory curried chicken, wild rice, and apple soup is a delicious and hearty meal that's perfect for a cold winter day. The chicken is tender and flavorful, the wild rice is nutty and chewy, and the apples add a touch of sweetness and crunch. The curry powder and garam masala give the soup a warm and inviting flavor that will leave you feeling satisfied and cozy. So next time you're looking for a comforting and delicious soup, give this one a try. You won't be disappointed!