Chicken Soup with Rice / Jill Silverman Hough
Rich with chicken, carrot, parsnip, and white and wild rice. But what makes this soup really special is the secret ingredient—curry powder.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.
Cooking tools:
- Saucepan
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Mixing bowl
- Colander
- Ladle
- Fork
- Pepper mill
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, cut into 1/4-inch dice
- 1 cup 1/4-inch diced carrot
- 1 cup 1/4-inch diced parsnip
- 1/2 teaspoon curry powder
- 8 cups homemade or reduced-sodium chicken broth
- 3/4 cup uncooked white and wild rice blend (see note)
- 1 1/2 cups cooked shredded chicken
- Coarse kosher salt to taste
- Freshly ground black pepper to taste
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