Chicken and Rice Curry Soup

Ingredients:

• 2.5 cups shredded cooked grilled chicken
• 1 cup cooked basmati or jasmine rice
• 2 tablespoons unsalted butter
• 1 tbsp Madras curry powder
• 2 cloves garlic, finely chopped
• 1 carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 4 cups lightly salted chicken broth
• Zest and juice of half a lime
• 2 tbsp chopped fresh cilantro + leaves for serving

Preparation:

1. In a large saucepan, heat the butter over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrots, celery, onion, 1/4 teaspoon salt, and a pinch of black pepper. Cook, stirring occasionally, until softened, about 8 minutes.
2. Add the broth and bring to a boil. Reduce the heat and add the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest, juice, and cilantro; season with salt and pepper to taste. Serve garnished with fresh cilantro leaves.