Curried Chicken Rice Soup

Here is a soup for you that is perfect for these cold, cloudy days.  It's such a comfort soup- creamy, chunky and delicious.  The first time we had this was at Jamey's parents' house over Christmas.  We were there a couple days before Christmas and his mom served this to us for lunch.  It tasted soooo good.  When I asked for the recipe, she told me it was Jamey's Aunt Joyce's recipe.  No wonder the soup was so comforting and reassuring. 

We've made this recipe since coming home and just love it.  It's mild enough for the kids and the leftovers disappear quickly as lunches.

Curried Chicken Rice Soup (Jamey's Aunt Joyce's recipe- Thank you, Aunt Joyce!)

Plan ahead a little- the recipe calls for cooked chicken and cooked brown rice.

I didn't have enough evaporated milk, so I substituted whole milk and it worked just fine.  I also substituted an additional onion in place of the celery I didn't have.

1/4 cup butter

2 large carrots, finely chopped

2 celery ribs, finely chopped

1 small onion, finely chopped

3/4 cup flour

1 tsp. seasoned salt

1 tsp. curry powder

2 12 oz. cans fat free evaporated milk

1 cup milk

4 1/2 cups chicken broth

3 cups cooked chicken, diced

2 cups cooked brown rice

Melt butter in a medium-sized cook pot.  Add carrots, celery and onions and saute for 2 minutes.  Sprinkle with flour and stir well until combined.  Stir in salt and curry.  Gradually add milks while stirring.  Bring the soup to a boil, while stirring, until it thickens.  Add broth.  Stir in cooked chicken and brown rice.  Reduce heat and simmer until everything is heated through and vegetables are tender.

Pin It