Chicken Curry Soup

INGREDIENTS

• 1 tablespoon canola oil
• 1 large onion, chopped
• 4-5 cloves garlic, crushed
• 3 slices fresh ginger, peeled and lightly crushed
• 3 tablespoons curry powder, preferably Madras
• 1/2 cup white rice
• 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
• 4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 3 cups water
• 1 vine-ripened tomato, seeded and chopped
• Salt & freshly ground pepper, to taste
• Lemon juice, to taste
• Finely chopped fresh cilantro, or chives for garnish
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• PREPARATION

• 1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
  2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
  3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
  4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.