Here is a delicious soup recipe I tried last week that is sure to help you stay warm. It is from the Food Network Magazine. I have modified it slightly to make is extra tasty!
- 1 bone-in chicken breast (about 1 1/2 pounds), halved (I used two, extra chicken!!! Note: the bones do add more flavor)
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 2 celery stalks sliced thinly
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter (I replaced this with oil)
- 1 large onion, very thinly sliced
- 1 teaspoon sugar (I omitted this)
- 1 1/2 teaspoons Madras curry powder (I used 1/2 teaspoon curry powder and 1 teaspoon of garam masala)
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
Combine the chicken, celery, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
Meanwhile, heat the oil in another saucepan over medium-low heat. Add the onion and 1 teaspoon salt (I omitted the salt); cook until the onion is soft, 5 minutes. Add the curry powders and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan) [I left the rice whole, you can skip this step]. Pour in the shredded chicken and broth [I put the rice in the broth pot since it was bigger], stirring gently to combine; bring to a simmer. Add salt and pepper to taste. Toss in the chopped herbs and serve.