curried cream of chicken soup
(1 rating)
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A different type of cream of chicken soup with a kick!
(1 rating)
yield
4 to 6
Ingredients For curried cream of chicken soup
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6 Tbspunsalted butter (1/2 stick)
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2 cfinely chopped yellow onions
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2carrots, peeled and chopped
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2 Tbspcurry powder or more to taste
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5 cchicken stock
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6parsley sprigs
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1chicken ( 2 1/2 to 3 pounds), quartered
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1/2 clong grain rice (not converted or instant)
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salt and pepper
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1 chalf and half
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10 ozfrozen peas, defrosted
How To Make curried cream of chicken soup
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1Melt the butter in a large heavy pot over low heat. Add the onion,carrots and curry powder and cook,covered, until the vegetables are tender, about 25 minutes; stir occasionally.
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2Add the stock,parsley, chicken and rice. Bring the soup to a boil,reduce the heat,and cover. Cook at a simmer until the chicken is done, skimming any foam from the cooking liquid as necessary, 25 to 30 minutes.
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3Cook the chicken in the stock. Remove the meat from the bones and dice it; reserve the meat.
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4Pour the soup through a strainer and transfer the solids to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking liquid and process until smooth. Reserve the rest of the liquid.
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5Return the pureed soup to the pot and add the half and half. Stir in about 4 cups more cooking stock,until the soup reaches the desired consistency.
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6Add the reserved diced chicken and defrosted peas and simmer the soup until the peas are tender, 15 minutes. Season with salt and pepper and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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