Chicken Curry Soup

Submitted by Jen in Victoria

"I found this recipe on bestrecipes.com and it is so easy and delicious. I made it without bacon but I am sure it would be great with it. You can also use shredded chicken in the soup if you like it thick. This would be a great way to use up leftover chicken from a roast."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 4 cups
• Serves: 4

ingredients

• 2 tablespoons butter
• 2 chicken breasts, chopped
• 3 slices bacon, chopped
• 1 onion, chopped
• 1 teaspoon garlic, crushed
• 3 teaspoons curry powder
• 2 teaspoons flour
• 1 large carrot, grated
• 1 (8 ounce) can creamed corn
• 3⁄4 cup uncooked brown rice
• 4 cups chicken stock
• 1 pinch dried Italian herb seasoning

directions

1. Melt butter in saucepan and gently fry chicken, bacon, onion, garlic and curry powder for 3 minutes.
2. Stir in flour and cook for 1 minute.
3. Add remaining ingredients.
4. Bring to a boil and simmer for 45 min to an hour, until rice is cooked.