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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Curried Chicken Rice Soup Recipe

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This recipe for Curried Chicken Rice Soup is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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