This soup is a full and very satisfying meal in itself. A whole chicken is poached in curry flavoured chicken stock with vegetables and rice. The chicken breasts are removed and diced and the remainder of the chicken meat is blended into the soup before the breast pieces are added back.
Ingredients
2tbsp olive oil
2 brown onions peeled and diced
2 medium carrots peeled and diced
2 tbsp curry powder
1 1.5kg chicken
3 litres chicken stock
4 tbsp Italian parsley leaves only
1 cup long grain rice
2 tsp salt
250gm frozen peas
Method
Heat olive oil in a very large saucepan or stockpot.
Add the onions, carrots and curry powder and cook gently with the lid on until the vegetables are soft. This will take about 25 minutes and should be stirred occasionally.
Trim any fat from the chicken and add it whole.
Pour in the stock then add the parsley and rice.
Add 1.5 tsp of the salt, bring to a gentle simmer and cook with the lid on for 50 to 60 minutes stirring occasionally until the chicken is cooked.
Remove from the heat and allow the chicken to cool slightly in the soup.
When cool enough to handle, carefully lift the chicken and place in a bowl breast side up.
Remove the skin from the breasts then remove the breasts and set aside.
Carefully remove all the remaining flesh from the chicken and add it back into the soup, discarding all the skin, bones and gristle.
Take care that you are only adding the meat (but not the breast meat) and not any small bones or pieces of gristle.
Using a wand or liquidiser blend the soup. It will be rich and thick!
Dice the chicken breast meat and add this to the blended soup along with the frozen peas.
Return to the heat and bring back to a simmer. Check and adjust the seasoning.
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