What goes better with this early Fall weather than hearty, yummy food that makes you all warm and fuzzy inside? To knock off this weekend’s chill and get you into the season’s spirit, make a batch of Chef Monica’s easy-peasy Curry Chicken & Brown Rice Soup. With carrots, fresh -herbs, chicken and rice, this is the kind of cozy, cuddly meal that will warm you up after a day out in the elements.

Curry Chicken and Brown Rice Soup

If you make it, please let Chef Monica know how you like it! And be sure to share your photos on Instagram and Facebook, @TastefulManners.
Happy cooking!


  •  1 bone-in chicken breast (about 1 1/2 pounds), halved
  •  2 medium carrots, sliced diagonally into 2-inch pieces
  •  1 bay leaf
  •  Kosher salt
  •  6 cups low-sodium chicken broth
  •  2 tablespoons unsalted butter
  •  1 large onion, very thinly sliced
  •  1 teaspoon sugar
  •  1 1/2 teaspoons curry powder
  •  1/3 cup brown  rice
  •  3 tablespoons finely chopped fresh mint
  •  3 tablespoons chopped fresh dill
  •  1 lemon, cut into wedges


    Combine the chicken, carrots, bay leaf and a pinch of salt in a medium sauce pan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

    Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

    Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

    Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges