Curried Chicken and Rice Soup

Dinner last night. We had carrots, chicken stock, onion, rice, and dill on hand. A trip to the store for chicken and curry powder, and the recipe was basically complete.

Combine the chicken, carrots, bay leaf, and a pinch of salt in a saucepan. Add stock, bring to a boil, reduce heat, cover and cook for about 20 minutes. In another saucepan, heat a little butter and add onion, a little sugar and salt, and cook until onion is soft (and soft it was). I've learned my lesson finally. Add curry powder, rice, and more stock. Increase heat and simmer for 15 to 20 minutes. Remove chicken, shred it, then return it to the saucepan it was in. Then use a blender or immersion blender to puree the rice mixture. Combine the two saucepans' contents, add herbs, and it's complete!

This soup was really delicious and comforting. Kind of like the soup you would want if you were sick in bed. Or not sick. Either way it would be good. And the curry smells SO good. Zack was pleased when he came home to a curry-scented kitchen.

And the herb and cheese oven fries appear once again. They were just so incredibly tasty the first time, and we still had more potatoes to use up. I know everyone loves mashed potatoes, but because everyone loves mashed potatoes, you tend to have them a lot and I don't want to get tired of them, so I like to roast or bake them fries-style. Plus, I think oven baked fries remind me of the "chips" we had in New Zealand. They were so good then, and they're so good now.

Well, we are having leftover soup today and we're going to Oregon this weekend. So the recipes may be limited, but I have a couple good ones in mind. More to come soon! Cheers.