Though Saturday started out scorching hot, the night hosted one of the city’s most intense thunderstorms in quite some time, and it turned out to be a perfect occasion for a comforting bowl of chicken soup.
A recipe for a curried chicken and rice soup in Food Network Magazine had caught my eye – the thought of fragrant dill simmering with chicken stock was all it took. And though it wasn’t quite a one-pot wonder (two, in fact), the work required was minimal. I threw in some halved baby red potatoes from Greens, Eggs and Ham that we had in the fridge for additional heartiness, but besides that, kept to the ingredients specified. I also couldn’t be bothered to puree the rice.
The result was a lustrous yellow broth filled with tender onions, moist chicken and perfectly soft carrots and potatoes. Mack would have liked a little more rice, but other than that, had no complaints.
Curried Chicken, Potato and Rice Soup
We had enough leftover for lunch the next day, served with fresh-from-oven dill-icious cheddar and dill scones (sorry, I couldn’t help myself). The soup is great recipe that would work well with leftover rice, chicken and vegetables and we’ll be keeping it in mind in the future.