Lemony Curried Chicken and Rice soup with Mint and Dill Accents

I had to sit home for a few days recovering from Dental Surgery. When I was finally able to get up and around, I tried to catch up on my recipes and what I should probably make. Being in quite a bit of pain, soup sounded good, in fact, chicken and rice soup sounded divine, so I decided to make some. I have already posted one recipe for Chicken and Rice Soup but I wanted to try something a bit different. And lo and behold I came across a Food Network recipe for Curried Chicken and Rice Soup. I adapted it a good deal, using a Pressure Cooker and I made my own Chicken Broth.

As I read the recipe I became more and more intrigued by the ingredients. In addition to the curry powder, it called for dill, and also for fresh mint leaves and fresh lemon juice!  Are you kidding me?  I HAD to make it.

Now, the verdict is in. This is an absolutely delicious soup. Full of flavor, and yet pulls you one way and the other as you eat it. Ever had a soup that is "fun to eat"?    THIS soup is fun to eat.  Please try it and let me know what you think.

Ingredients and Method:


1 bone-in chicken breast (Unless you made Chicken Broth, then use the chicken from that)
2 tablespoons butter plus 2 tablespoons olive oil
1 sweet onion, finely diced
2 carrots, washed and sliced
2 celery stalks, washed and sliced
1 1/2 tablespoons curry powder
1 teaspoon salt
1 tablespoon sugar
1 bay leaf
6 cups chicken broth
1/2 cup rice
3 tablespoons chopped mint
3 tablespoons fresh dill, chopped
1 lemon, quartered
Additional salt and pepper to taste

I used a Pressure Cooker to make this soup, but if you don't have one, just use a heavy pot, or dutch oven on stove top and simmer for 90 minutes until vegetables are soft after the saute step. If using a chicken breast, cook with the soup in either method, and then cool and shred and return to soup.

Melt butter and olive oil over medium heat in Pressure Cooker (or pot of your choice). Add onions, carrots, and celery and saute for 10 - 15 minutes until onions are translucent. Add curry, salt, sugar, bay leaf, chicken broth and chicken of your choice and rice to vegetable mix. Stir well.

 Turn heat to medium high, cover and monitor until it becomes fully pressurized (approx. 15 psi). When it begins to steam constantly, turn down to medium low and let steam for 15 minutes. Turn off heat, remove and cool down by pouring cold water from faucet over Cooker. Remove cover, stir and add mint and dill and let steep in the soup for 20 minutes. (If you made it a conventional pot, do the same, turn off heat and let the spices steep). Note: We don't cook the spices in the soup because they will get "worn out". We want them bright and fragrant when we serve.

Slightly salt and pepper to taste.

Ladle into bowls, with the lemon wedge. Squeeze fresh lemon juice into soup, and, as usual, enjoy!