Chicken and Wild Rice Soup with Pineapple Currant Chutney

Chicken and Wild Rice Soup with Pineapple Currant Chutney

Chicken and Wild Rice Soup with Pineapple Currant Chutney

It’s soup season! And I have been busy auditioning recipe upon recipe, growing my list of stunning favourites! I have made a couple of “under-whelming” pots, but you are never going to see them here! My only goal is to compile a list of recipes that I can recommend to you: ones that are hands-down-make-this-again-soon, amazingly wonderful. I am a huge fan of winter soups, stews and chilis. The simplicity of a one-pot meal is extraordinary. It is such a relief to come home on a cold, dark evening, tired to the bone, not having to hit the kitchen. Just open the fridge and take out the pot of comfort and nutrition that is waiting for you. Add a crusty roll, or some crunchy crackers, and your meal is complete.  I really understand why, in so many countries,  soups are a meal in themselves. This soup is all that and more: chunky chicken bites, chewy wild rice in a creamy curry flavoured broth – accented with a sweet and spicy pineapple and currant chutney.  This one-pot wonder will become a family favourite. I found the original recipe in “White Water Cooks at Home” by Shelley Adams, but I have beefed it up, and tailored it to my taste.

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Although it is another step, I highly recommend that you make the chutney. The acidity of the pineapple and the warmth of the spice mixture make it a perfect complement to the creaminess of the soup. It adds that “je ne sais quoi” dimension that makes this recipe one of the best I have eaten in a long while. Serve some crunchy papadams or slices of weighty country bread and your family will be begging you to make this one again!

I will be sharing this tasty soup with everyone at Fiesta Friday this week. Thanks so much to our lovely co-hosts.  I am also excited to be sharing my recipe with everyone at Throwback Thursdays, Foodie FriDIY, and Saucy Saturdays. Enjoy!

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Chicken and Wild Rice Soup with Pineapple Currant Chutney

Ingredients:

½ cup butter

½ cup flour

4 cups low sodium chicken stock

1 can (400 ml) coconut milk

¾ cup pineapple juice

1 bay leaf

2 tablespoons olive oil

1 medium onion, diced

1 cup celery, diced

3 large boneless, skinless chicken breasts, cut into bite sized pieces

2 teaspoon garlic, crushed

1 tablespoon fresh ginger, finely chopped

2 teaspoons cumin

2 teaspoons curry powder

4 tablespoons Indian curry paste

1 cup whipping cream

4 tablespoons sweet chili sauce

1 teaspoon black pepper

1 teaspoon sea salt

2 cups cooked wild rice

¼ cup toasted almonds for garnish

Method:

Melt the butter in a medium saucepan. Whisk in the flour to make the roux. Cook for 2 – 3 minutes to make sure the flour gets a bit roasted for a better flavour.

Slowly add the chicken stock, coconut milk, pineapple juice and bay leaf, stirring constantly to avoid lumps.

In a large soup pot, heat the olive oil and add the onion and celery. Cook until the vegetables are softened.

Add the chicken pieces and cook until golden brown. Add the garlic, ginger, cumin, curry powder. Stir until mixed and add the cream. Stir well and reheat until simmering.

Add the chicken stock mixture, the chili sauce, pepper and salt.

Add the cooked wild rice and ladle into the soup bowls.

Garnish with toasted almonds and a spoonful of the chutney.

Serve with papadams or some chewy bread.

Pineapple and Currant Chutney

Pineapple and Currant Chutney

Pineapple and Currant Chutney

Ingredients:

Zest and juice of one lemon

2 teaspoons fresh ginger, finely chopped

½ cup sugar

½ cup water

2 tablespoons olive oil

1 medium onion, diced

2 cups fresh pineapple, diced

1 cup pineapple juice

2 tablespoons sugar

½ teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon ground cloves

¼ cup rice wine vinegar

¾ cup dried currants

Method:

Place the lemon juice, zest, ginger, sugar and water in a small saucepan on medium high heat.

Reduce by half until the mixture is a thick syrup. Set aside.

Heat the olive oil in a heavy bottomed frying pan and sauté onions until translucent.

Add the pineapple, juice, sugar, nutmeg, cinnamon, cloves, vinegar and currants.

Cook mixture on low heat until reduced and thick, about ½ hour.

Add lemon/ginger syrup and stir to combine.

Store in an airtight container in the fridge for up to a week.

This extra-chunky, wildly delicious soup is a show-stopper!

This extra-chunky, wildly delicious soup is a show-stopper!

 

 

 

 

30 Responses to “Chicken and Wild Rice Soup with Pineapple Currant Chutney”

  1. Jenny@dragonflyhomerecipes

    Oh my, I really shouldn’t read food blog posts when I am hungry. This soup looks so delicious!! I have not made a soup with pineapple, but it all sounds and looks so good! Thank you for sharing!

    Reply
    • chefjulianna

      Well, one small bowl of this soup and you are going to be really full, Jenny! This soup is soooo filling! But I know what you mean! I always get so hungry looking at all of these posts! Have a great weekend! 😀

      Reply
    • chefjulianna

      You are making me chuckle, Judi! Trust me, it is REALLY good! It has all these curry flavours going on, so the chutney is awesome on it! Thanks so much for hosting us today! You know we all really appreciate it! 😀

      Reply
  2. dcclark13

    Such a lovely soup – so much delicious flavor!! Stopped by to do some sharing. Thanks for linking up at #FoodieFriDIY!!!

    Reply
    • chefjulianna

      Thanks so much! I am really glad that you like this soup! And it is my pleasure to link up to Foodie FriDIY! I could spend hours there oohing and awing ! 😀

      Reply
  3. Maggie

    Two recipes for the click of one? Thank you! Chutney’s and relishes are on my list of I need to learn to make these now and I am really intrigued by this one. Also, using pineapple juice in the soup sounds interesting and I imagine adds a lovely sweetness to the chicken.

    Thanks for sharing and for the two recipes! Happy Fiesta Friday!

    Reply
  4. chefjulianna

    You’re so welcome, Maggie! I too love chutneys and find so many dishes to use them in. This one is so very easy to make, and like you say, it is a beautiful complement to the chicken. Have a wonderful week! 😀

    Reply
  5. chefkreso

    I love soups and this one looks amazing, haven’t had the chance to try chicken, wild rice and pineapple combination, so really looking forqard to it !

    Reply
  6. petra08

    Oh Julianna,
    Another recipe I have just fallen in love with! It looks absolutely amazing! Do you think pearl barley would work as well as wild rice?
    I could eat the chutney on it’s own, yum! 🙂
    Have a great weekend.

    Reply
  7. mmalip

    Very intrigued with your writing and recipes! I’ll be spending a bit of time drooling over your posts whilst I am away from my kitchen for two weeks! The creativity captured me. Best wishes!

    Reply
  8. kirizar

    This looks fabulous and I am printing even as I type this, but I think your definition of “Easy” to make differs from mine by about thirty ingredients.

    Reply
  9. montyd88

    This sounds like a very unique recipe to try around this time of the year! Thanks for sharing!

    Reply
  10. EmmaPhotagraphy

    Oh my gosh! This looks so yummy! You are such a talented cook! Recently I have been trying to bake/cook and I accedently over did them.. (oops!) But I am still practicing! 🙂

    Reply

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