Cream Of Chicken Veggie Rice Curry Soup Recipe

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Ingredients:

Serving

3 chicken breasts or 6 thighs (your choice of parts that will yield about 3 cups of meat ... i have used 1 turkey thigh and 3 necks , less than half the price of chicken).
6 cups chicken broth (49 oz can)
chopping the following into about 1/4 cubes is how the mulligatawni soup is made. that's how i made the following measurements. i prefer the veggie pieces about 1/2 which will fill the measuring cup a bit more.
1 medium onion (1-1/2 cup chopped )
1 celery stock (1/2 cup chopped )
i large anaheim chili pepper (i didn'tsp measure it chopped)
1 medium carrot (1 cup chopped )
1 tart apple , macintosh recommended (1 cup chopped)
1 large tomato , blanched in boiling water 1 minute, peeled, chopped into 1/2 cubes (1 cup chopped)
spices
1/2 tsp turmeric
1 tsp allspice
2 tbsp curry
2 tsp garam masala
1 tsp salt
1/2 cup wild rice , bring to rolling boil in 4 cups water , lower heat and simmer 1/2 hour covered, turn burner off and steep covered 1/2 hour, drain. (makes 2-1/2 cups.)
14 oz coconut milk (1 can)

Directions:

Arrange chicken in bottom of a large dutch oven and pour in broth. (Add water to cover the meat if necessary.) Bring to a boil, then reduce heat to low, slow boil, cover and cook for 10 minutes or until meat is at least pink. (When I used turkey, I simmered it for 3 hours to get all the flavor and to make the meat easy to remove from bones.)
Remove meat from broth (reserve the broth) and remove skin and bone, cut into half inch cubes. Set aside.
To remove fat from broth, put dutch oven with the broth in the fridge for up to 3 hours, after it's cooled ... don't stick it in there hot! skim the solid fat off the top of the broth with a spoon. Don't wig out if the broth is gelatinous. That's nutritious animal protein, and it melts with heat.
Put broth back into the large dutch oven and bring to low, slow boil. Add the 5 spices, whisk for a minute or so, until spices become fragrant.
Add the 5 veggies and apple. Cover and simmer (just bubbling a little) for 30 minutes or until carrots are done.
Add the meat, rice and coconut milk. Simmer 15 to 30 minutes (or until meat is done if it was pink).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	561.93 Kcal (2353 kJ)
Calories from fat	256.45 Kcal
		% Daily Value*
Total Fat	28.49g	44%
Cholesterol	79.18mg	26%
Sodium	1212.45mg	51%
Potassium	536.19mg	11%
Total Carbs	31.69g	11%
Sugars	7.59g	30%
Dietary Fiber	2.26g	9%
Protein	43.04g	86%
Vitamin C	6.9mg	11%
Vitamin A	0.1mg	3%
Iron	4.1mg	23%
Calcium	56.8mg	6%

Amount Per 100 g
Calories	156.33 Kcal (655 kJ)
Calories from fat	71.35 Kcal
		% Daily Value*
Total Fat	7.93g	44%
Cholesterol	22.03mg	26%
Sodium	337.31mg	51%
Potassium	149.17mg	11%
Total Carbs	8.82g	11%
Sugars	2.11g	30%
Dietary Fiber	0.63g	9%
Protein	11.97g	86%
Vitamin C	1.9mg	11%
Iron	1.1mg	23%
Calcium	15.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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