Chicken Curry Soup

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With the cold, rainy weather plaguing Richmond in the lasttwo weeks, one thing is for sure: it’s full on Soup Season. Seriously, I thinkWinter should be late November through December, and then Soup season can beJanuary and February. Maybe even March. Anyway, my seasonal suggestions aside,I made a really awesome soup last night. I found this Chicken Curry Soup onWill Cook For Friends and instantly knew it was right up my alley. Spicy,brothy, no beans—yeah that hits all my checkmarks. My only gripe about thesoup, and it’s a small one, is that it probably could have used a few morevegetables. I know, that doesn’t sound like me, but it did need just a littlebit more, maybe a daikon or some root vegetable. I thought it was delicious, myhusband did too, and I’m looking forward to having the leftovers again soon!

Ingredients1 Tbsp olive oil2 boneless, skinless chicken breasts1 tsp. cumin1 tsp. cinnamon1/4 tsp. allspice1/2 tsp. kosher salt1 large yellow onion1 serrano chile (optional)5-6 cloves garlic, minced2 TBSP curry powder1/2 tsp. freshly grated ginger1/4 cup honey4 cups low-sodium chicken broth1/2 cup fresh cilantro, chopped2 limes, juicedSalt to tasteWhite or brown rice, for serving
The original recipe called for bone in chicken breasts, butI didn’t want to have to deal with shredding it off the bone, although I’m surethat brings more flavor. I didn’t feel like the chicken was lacking in any way,though. Start by trimming any excess fat off your chicken. In a small bowl, mixcumin, cinnamon, allspice and kosher salt, and sprinkle the mixture over thechicken, rubbing it in well. Heat your oil over medium heat and sear thechicken on each side, about 3-4 minutes a side. Then set it aside.
Add your onions and serrano into the pot and sauté foraround 3 minutes. The original recipe didn’t call for serrano, but I wasn’tconvinced the curry powder would bring enough heat. Well, the soup ended uppretty spicy (in a good way) so I would say if you’re not into that, leave outthe serrano.
After about 3 minutes, add in the garlic, ginger and currypowder and mix well for about another minute before stirring in the honey andchicken broth. I use Swanson’s 100% fat free broth to make it even healthier.Put your chicken back in the broth and bring it to a boil, then turn the heatto low and simmer covered for about 30-40 minutes. If you use bone-in chickenit will need to go longer than breasts will to cook all the way through.
Once the chicken is done, pull it out and shred it, thenreturn it to the pot along with your lime juice and cilantro. Taste it and saltit accordingly. If it’s not spicy enough, add in some cayenne pepper. If it’stoo spicy, you can bring it down with some more honey or coconut milk. Serve itover a half-cup of rice. Happy Soup Season!