"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Curried Chicken Rice Soup Recipe

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This recipe for Curried Chicken Rice Soup, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Hipps
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large carrots,diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter
3/4 c. all-purpose flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 oz. each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. cooked long grain rice

Directions:
Directions:
In a large saucepan, saute carrots, celery, and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer uncovered, for 10 minutes or until vegetables are tender (stirring often).

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30-45 min
Personal Notes:
Personal Notes:
For best results drain the rice really well or it will clump. We like it with slices of sourdough bread!

 

 

 

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