curried cream of chicken soup

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

A different type of cream of chicken soup with a kick!

(1 rating)
yield 4 to 6

Ingredients For curried cream of chicken soup

  • 6 Tbsp
    unsalted butter (1/2 stick)
  • 2 c
    finely chopped yellow onions
  • 2
    carrots, peeled and chopped
  • 2 Tbsp
    curry powder or more to taste
  • 5 c
    chicken stock
  • 6
    parsley sprigs
  • 1
    chicken ( 2 1/2 to 3 pounds), quartered
  • 1/2 c
    long grain rice (not converted or instant)
  • salt and pepper
  • 1 c
    half and half
  • 10 oz
    frozen peas, defrosted

How To Make curried cream of chicken soup

  • 1
    Melt 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.
  • 2
    Add 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.
  • 3
    Cook the chicken in the stock. Remove the meat from the bones and dice it; reserve the meat.
  • 4
    Pour 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.
  • 5
    Return 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.
  • 6
    Add 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.

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