curried chicken rice soup
Lunch
Curried Chicken Rice Soup
Hearty chicken soup infused with curry, rice, and vegetables. Warm, spicy, and great for cold days or fighting off colds.
Ingredients:
- 2 large carrots, diced 2 celery ribs, diced
- 1 small onion, chopped
- 3/4 cup butter or margarine 3/4 cup all-purpose flour
- 1 teaspoon seasoned salt 1/2 teaspoon curry powder
- 3 (12 fluid ounce) cans evaporated milk
- 4 cups chicken broth
- 2 cups cubed cooked chicken 2 cups cooked long-grain rice
Directions:
- In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
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