Chicken Curry Soup

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: 1 hr 15 mins
• Serves: 4
• Yields: 4 cups

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.