Curry Chicken and Rice Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 236.59 ml uncooked chicken, diced
- 59.14 ml onion, chopped
- 59.14 ml celery, chopped
- 59.14 ml carrot, diced
- 2 tart apples, pared and chopped (if sweet do not add sugar)
- 59.14 ml butter or 59.14 ml margarine
- 59.14 ml all-purpose flour
- 4.92 ml curry powder (to taste)
- 1419.54 ml chicken broth
- 1 tomatoes, peeled and chopped
- 1 green pepper, finely chopped
- 4.92 ml dried parsley or 14.79 ml fresh parsley, snipped
- 4.92 ml salt
- 4.92 ml sugar
- 0.61 ml mace
- 2 whole cloves
- 236.59 ml cooked rice
directions
- Cook chicken, onion, celery, and apple in melted butter in a large saucepan or dutch oven until lightly browned.
- Stir in flour and curry powder. Gradually add chicken broth, stirring constantly.
- Stir in remaining ingredients. cook, covered, over low heat until chicken is tender.
- Remove and reserve chicken. Strain soup, discarding cloves.
- Puree vegetables in an electric blender or food processor. Return soup and vegetable puree to saucepan. Mix in chicken and heat to serving temperature.
- Mix in hot cooked rice and serve.
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