This soup, a variation on a recipe I used to serve at the café I owned in Sausalito, is rich with chicken, carrot, parsnip, and white and wild rice. But what makes it really special is the secret ingredient—curry powder.
Total time:0 Minutes
Serves 4 to 6
- 1 tablespoon olive oil
- 1/2 large onion, cut into 1/4-inch dice
- 1 cup 1/4-inch diced carrot
- 1 cup 1/4-inch diced parsnip
- 1/2 teaspoon curry powder
- 8 cups homemade or reduced-sodium chicken broth
- 3/4 cup uncooked white and wild rice blend (see note)
- 1 1/2 cups cooked shredded chicken
- Coarse kosher salt to taste
- Freshly ground black pepper to taste
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion, carrot, parsnip, and curry powder and cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes.
Increase the heat to high, add the broth, and bring to a boil. Add the rice, reduce to a simmer, cover, and cook until the rice is tender, 20 to 30 minutes.
Stir in the chicken to heat it through. Add salt and pepper to taste (I like it with lots of pepper!) and serve hot.
NOTE White and wild rice have different cooking times. But when you buy a mixture that combines both, the wild rice has been partially cooked so that it’ll be ready at the same time as the white rice. In other words, be sure to use an already-mixed white and wild rice blend for this recipe, or your white rice will be done when your wild rice is still very al dente.