Curried Chicken and Rice Soup With Mint

Serves 4

1 chicken, cut into pieces
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
3 cloves garlic, crushed
2 teaspoons curry powder
4 cilantro sprigs
2 pieces lemon zest
4 mint sprigs
1/4 teaspoon crushed red pepper, or to taste
3 quarts water or chicken stock
1/4 cup raw rice
1/2 lemon, juiced (2 tablespoons)
1/4 cup chopped mint

Salt and cayenne pepper, to taste

In a large saucepan or medium stockpot combine chicken, celery, onion, garlic, curry powder, cilantro, lemon zest, mint, crushed red pepper, and water or chicken stock. Bring to a boil, skim, reduce heat, and continue to simmer for 45 minutes or until chicken is tender. Strain stock through a fine sieve. Transfer chicken to a plate to cool and discard remaining vegetables. Return stock to saucepan and continue to reduce until broth is flavorful. Add rice to stock and continue to cook until rice is tender. When chicken is cool enough to handle, remove meat from bones and tear into bite-sized pieces. Add to broth and rice and cook for 3 to 4 minutes. Add lemon juice, mint, and salt and pepper to taste and let cook for 2 to 3 minutes. Serve immediately, garnished with lemon slices and sprigs of mint.

TD&N Nutrient Analysis: Calories: 260; Total Fat: 5 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 2 g; Cholesterol: 115 mg; Sodium: 143 mg; Carbohydrates: 14 g; Fiber: 1 g; Protein: 37 g

— Recipe by Chef Hari Nayak