Yesterday, I introduced you to the beautiful and talented Ballerina Becky Erickson. Miss Becky was our guest on episode 10 of the Real Life, Real Passion podcast. We talked about her passion for dance, and why dancing form is so important. We also talked about nutrition and the role it plays in learning new things and in performing. Today, she is sharing her go to recipe for Chicken Curry Soup.
Becky believes in a diet of moderation. She does try to limit the amount of sugar and dairy she eats because they tend to be inflammatory foods, but she doesn’t eliminate them from her diet. She is very active, and doesn’t deny herself what she wants to eat, but she does make sure to balance any “unhealthy” foods she eats with lots of healthy ones.
Becky has lots of favorite recipes, but she decided to share this one for Chicken Curry Soup. It is a family favorite and one that can be enjoyed any time of year.
- 1 cup uncooked rice
- 2 cups water
- 4 Tbsp butter
- 1/2 cup onion chopped fine
- 2 cloves garlic minced
- 3-5 chicken breasts cubed
- 2 cups canned pumpkin
- 6 cubs chicken bouillon (or 6 tsp powdered bouillon)
- 4 cups water
- 1 bay leaf
- 1/2 tsp curry powder
- pinch of salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 2 cups half & half (or 1 cup cream and 1 cup milk)
In a medium saucepan add rice and water, bring to a boil Cover, reduce heat and simmer 9 minutes or until completely steamed. Set aside.
In a large pot, saute onion in the butter until golden. Add garlic and cook until it begins to change color. Add the chicken and saute until thoroughly cooked.
Add the pumpkin, bouillon, water, and spices. Simmer for 20 minutes then remove the bay leaf.
Add the half and half and the rice. Serve hot with your favorite bread.
*Be sure you purchase pure pumpkin, not pumpkin pie mix.
*This recipe was originally written by Kerri Swink