Creamy Curried Chicken- Rice Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 small onion, chopped
- 177.44 ml butter
- 177.44 ml flour
- 4.92 ml seasoning salt
- 2.46-4.92 ml curry powder
- 3 (1020.58 g) can evaporated milk
- 946.36 ml chicken broth
- 473.18-709.77 ml cubed cooked chicken or 473.18-709.77 ml turkey
- 473.18 ml long grain rice, cooked
directions
- In a large pot, saute carrots, celery, in butter for 2 mins.
- Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk.
- Bring to a light boil; cook and stir for 2 mins, or until thickened.
- Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
- Add cooked rice to soup, and serve.
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Reviews
-
This soup was very yummy! I used fat free evaporated milk, fat free chicken broth, and light butter and it was still just as creamy and delicious! I would suggest partially cooking the carrots and celery before starting the recipe because it took awhile for them to get tender enough. After reading previous reviews, I doubled the amount of curry powder because I LOVE curry and it turned out to be the perfect amount for my taste! Will definitely make again!
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I knew this would be good before I even prepared as I've yet to taste ANYTHING Kitten has submitted that wasn't just the best :) The only thing my husband and I both thought after dinner was it needed more curry (for our tastes) I used a teaspoon but will add more the next time - we really like curry. Thanks Kitten.
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This is one of my two favorite soups (the other is Zippy Chicken Mushroom Soup # 365929)! It is soooo good- I found the recipe in Taste of Home and was coming here to post it :) I use a heaping teaspoon of curry because I love the flavor and warmth it brings to the soup. I use 3 cups of leftover Rotisserie chicken. Try it, it is superb! Thanks for posting!
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I loved this recipe but made it into a vegetarian one for my family. I substituted soymilk for evaporated milk and veggie broth for chicken broth. I also used "Midland Harvest Chick'n" instead of real chicken. The curry really made this dish! My husband and kids loved it, too. A great "comfort" food for cold weather.
Tweaks
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I loved this recipe but made it into a vegetarian one for my family. I substituted soymilk for evaporated milk and veggie broth for chicken broth. I also used "Midland Harvest Chick'n" instead of real chicken. The curry really made this dish! My husband and kids loved it, too. A great "comfort" food for cold weather.