CURRIED CHICKEN SOUP WITH PANEER

Curried Chicken Soup with Paneer image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
1 onion, diced
2 carrots, cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh ginger
4 teaspoons Madras curry powder
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 small bunch Swiss chard, stems and leaves chopped
1 10-ounce bag frozen cooked basmati or other long-grain rice
1 6-ounce block paneer cheese
3 cups shredded rotisserie chicken (about 12 ounces)

Steps:

Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
Divide the soup among bowls. Top with the paneer.

Nutrition Facts : Calories 510, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 102 milligrams, Sodium 1102 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams