Curried Chicken And Rice Soup

Curried Chicken And Rice Soup

Ingredients:
2 bay leaves
4 tablespoons curry powder
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, diced
2 tablespoons tomato paste
5 sprigs fresh thyme, chopped
4 garlic cloves, chopped
1 cup cooked white beans, such as cannellini
¼ cup red bell pepper, cored, seeded, and chopped
¼ cup green bell pepper, cored, seeded, and chopped
¼ cup yellow bell pepper, cored, seeded, and chopped
¼ Scotch bonnet pepper, minced
1 cup uncooked jasmine rice

Directions:
Kosher salt and freshly ground black pepper to taste
1. In a 3- or 4-quart saucepan or Dutch oven, bring 6 cups of water to a boil. Add the
chicken pieces, bay leaves, and curry powder. Reduce the heat and simmer the chicken
for about 1 hour or until it is fully cooked. Skim off any froth that accumulates as the
chicken cooks.
2. Add the onion, celery, carrot, tomato paste, 3 sprigs of thyme, garlic, white beans,
bell peppers, and Scotch bonnet pepper. Simmer the soup for another 15 minutes.
Remove the bay leaves.
3. Add the rice to the saucepan and stir well. Cover the saucepan and simmer the soup
for 20 minutes, or until the rice is tender. Season the soup with salt and pepper. Serve
in large bowls, garnishing each serving with the remaining chopped thyme.
“
I love Caribbean and Jamaican food, and I love chicken curry with
rice. So of course, this soup quickly became one of my favorites.”
OUT OF BOUNDS
On a serene, pastoral 200-acre farm in New
York’s Hudson Valley, a four-bedroom log
cabin looks out over lush apple and peach
orchards. Fields are being planted with a
variety of vegetable crops and chickens,
ducks, sheep, and goats will soon be calling
this place home. Welcome to the newly
christened Stoudemire Farm, soon to be an
online market for everything from homemade
jams and jellies to fresh vegetables to cheeses
and high-end meats. Once the new farm is
up and running, maple syrup from its many
maple trees will be marketed as well.
We are both committed to using locally grown produce and meat as often as
possible, so purchasing a farm that could supply us with fruits, vegetables,
poultry, and red meat was a natural move. Not only do we want to be more
environmentally conscious in our cooking, we want to show others the way as
well. We’re very excited about our new venture! Under Max’s supervision, the
farm project is growing by leaps and bounds and should be ready for business by
this summer.
TOMATO BISQUE
The tomatoes are “hidden” in this soup, which is a great way to get kids to eat more
vegetables. With grilled-cheese sandwiches, Tomato Bisque makes a perfect lunch in