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Curried Cream of Chicken Soup
Preparation info
4 to 6
portions- Difficulty
Medium
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Ingredients
6 tablespoons ¾ stick 2 cups
Method
- 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.
- 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 liqui
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