08 November 2010

This recipe comes from Allrecipes.

Curried Chicken and Rice Soup

½ cup matchstick carrots
½ small onion, chopped
4 tbsp butter 
4 tbsp flour
¼ tsp salt
1¼ tsp sweet curry powder
¼ tsp hot curry powder
2 cups whole milk
2 cups chicken broth (regular; use more salt if using red.sod.)
1-2 cups cooked chicken, cubed
2 cups long-grain rice, cooked

In a large saucepan, saute carrots and onion in butter for 2 minutes. Stir in flour, salt, and curry powders 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 5-10 minutes or until vegetables are tender.

Makes 5 servings.

I made a few changes from the original. I increased the curry powder quite a bit. It called for ½ tsp for 10 servings. That didn't seem like very much, especially considering that "curry" is in the title of the recipe. Reviewers on Allrecipes agreed that it needed more, so I took their advice and increased that. You can use all sweet curry if you like; I add just a tiny bit of hot just for fun.  If you like things spicy, then use even more.  It also called for 1 stalk of celery, but we don't like celery that much and I didn't want to buy a whole package just for one stalk. The only other thing I changed was that I increased the rice. It called for one cup, and after I put one cup in, it didn't seem like very much and I had another cup cooked, so I added that too. I think it was good that way.

The original recipe called for using condensed milk instead of regular, but it turned out really super thick.  I tried it with 2% milk and it was better, but still thick, so I decreased the butter and flour to make the roux less thick.

We really like this soup.  The yellow color is pretty.

The greatest thing about this soup is that it is a cinch to throw together. It's a great use for leftovers (chicken and rice). I think it would be good with leftover turkey from Thanksgiving too. Even without leftovers it is pretty simple. I keep canned chicken in my pantry for recipes like this.

It's only early November and I'm already feeling like I want to eat soup every day! I'm sure I'll be making this one again in the coming months.

*Updated 04.18.12 to reflect changes I have made to the recipe since first posting it.

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