Curried Chicken & Rice Soup – Reveille Rice

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon Madras curry powder
• 2 cloves garlic, finely chopped
• 1 carrot, sliced into rounds
• 1 stalk celery, sliced
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• 2 1/2 cups shredded cooked chicken
• 1 cup cooked white or brown Reveille Rice (cook according to package)
• Zest and juice of 1/2 a lime
• 2 tablespoons chopped fresh cilantro, plus leaves, for serving