Curried Chicken Soup

INGREDIENTS:

  • 3 T butter

  • 2 C chopped yellow onions

  • 3 carrots, chopped

  • 2 T curry powder, or more to taste


  • 5 C chicken broth (1 large box of Swansons chicken broth)

  • 3-4 bone in, skin on, chicken breasts (can also use whole chicken quartered)

  • 1/2 long grain rice (not instant) - this thickens the soup


  • 1 C whole milk - or whatever you have on hand.

  • 1 package of frozen peas



INSTRUCTIONS:

  1. Melt butter, add onions, carrots, curry powder and cook over low heat, covered until vegetables are tender about 25 minutes. Stir occasionally.

  2. Add chicken broth, chicken and rice. Bring to a boil, reduce to simmer and cover. Cook at a simmer until chicken is cooked through, about 30 minutes.

  3. Turn off heat and let chicken cool in the stock.

  4. When cool, remove chicken from the pot.

  5. Remove the skin and bones and shred or dice the chicken, and set aside.

  6. With an immersion blender, puree the chicken stock until smooth.

  7. Add milk and reheat

  8. Add in peas and reserved chicken. Reheat and serve.

Notes:

Cubed potatoes can also be added raw with the chicken, and then scooped out and reserved with the cooked chicken and added back at the end. It doesn't freeze well, however, because the potatoes get mealy.

Recipe from Susan Carson