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Curried Cream Of Chicken Soup Recipe

Curried Cream Of Chicken Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Curried Cream Of Chicken Soup recipe  PDF


6 tb Sweet butter
2 c Finely chopped yellow onions
2 Carrots, peeled and amp chopped
2 tb Curry powder or more
5 c Chicken stock
6 Parsley sprigs
1 Chicken, 3 pounds, quartered
1/2 c Long grain rice
1 c Half and half
10 oz Frozen peas, defrosted
Salt and pepper to taste 1. Melt the butter in a pot. Add onions and carrots and curry powder and
cook over low heat, covered, until vegetables are tender, about 25 minutes stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce
heat, and cover. Cook at a simmer for 25 30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve
the meat. 4. Pour the soup through a strainer and put the solids in a food processor
bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in
additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15
minutes, or until peas are done. Season to taste, and serve.

Curried Cream Of Chicken Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
321 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print Curried Cream Of Chicken Soup recipe  PDF   Rice recipes RSS   New

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