Curried Chicken and Rice Soup

This curried chicken and rice soup was a last-minute idea that turned out very delicious, and was incredibly easy. My kids all gave it 5 stars!

Step: 1

Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.

Step: 2

Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.

Step: 3

Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.

Per Serving: 422 calories; protein 32.4g; carbohydrates 37.3g; fat 15.4g; cholesterol 91.3mg; sodium 1380.1mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.