Despite my preference for dark meat, this batch used white...

Despite my preference for dark meat, this batch used white...

Here I have tweaked a Chatelaine recipe which they called Madras Chicken Soup.  It is ready in about 30 minutes and serves 4-6.

Respectfully, I didn't like that recipe name. I assume it was intended to evoke images of India, but apart from using curry, I am not sure it would get a lot of checkmarks as an Indian dish. 

If you remember the 60s, the word "madras" is more likely to conjure up images of "plaid" shirts and shorts. Even though this was pre-globalization, the fabric was apparently imported from the city of Madras - now called Chennai. There is such a thing as Madras curry - "said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain." (Wikipedia) I use my own curry mixture - try it! - and add more heat if you wish.

I often forget that the "orange" in this is sweet potato, not carrots. No offense to carrots, but sweet potatoes are so nutritious! - and I love them - could eat them every day!

Getting ready

  • good idea to have everything prepped before starting

  • coarsely chop the red onion

  • prep the sweet potato - peel and cut into preferred shape and size

  • cut chicken into bite-sized pieces

  • slice green onions

1 small red onion (or half large)
1-2 TB oil

Add oil to a Dutch oven or soup pot and place over medium heat. Add coarsely chopped red onion. Stir occasionally until onion starts to soften, about 3 min.

4-6 skinless, boneless chicken thighs or 2 skinless, boneless chicken breasts (see Tips)
1 1/2 tsp curry powder
1 tsp cumin
1/4 cup long-grain rice
1 sweet potato
3-4 cups chicken bouillon
2.5 cups water

Add chicken (already cut into bite-sized pieces) to onion, stirring occasionally, until slightly cooked. Add the curry and cumin. Stir and cook for a minute to let spices bloom. Add the rice and the sweet potato.

Cook, stirring, for 1 min. Pour in broth and water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and simmer gently, while covered, until rice is cooked, 15 to 20 min. Stir occasionally to ensure rice does not stick to the bottom of the pan. (If the rice absorbs too much liquid, add more water. If the rice is over-cooked it can "disintegrate" and that makes the soup thick and mushy - still edible / tasty.)

1 cup frozen peas
2 green onions, thinly sliced

Stir in peas and green onions. Taste and add more salt if you like. (You may not need additional salt if the broth was not sodium-reduced.)

Notes and Tips...

  • Sweet Potato - if you prep this considerably ahead of time, store it immersed in water to prevent discoloration

  • Red onion - this should be small/medium size or half of a large red onion.

  • Oil - use the oil of your choice - olive oil, vegetable oil or even coconut oil

  • Chicken - I have seen Chatelaine publish various versions of this - variously using white or dark meat. It is far superior with dark meat - and I buy more than they specify. Depending upon how my grocer packages them, I use 6 small thighs - or 2 breasts.

  • Rice - usually I use Jasmine rice; also works well with a rice blend - such as - PC Brand.

  • Curry - check out my recipe!

  • Peas - even chefs will tell you that (out of season) the best peas are frozen - drop them into the soup right from the freezer and they will be gloriously green as you serve.

<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!

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