Curried Cream of Chicken Soup

Name: Curried Cream of Chicken Soup
Yield: 4 to 6 portions
Ingredients: 1 chicken (2½ to 3 pounds), quartered; ½ cup long-grain rice (not converted or instant); 5 cups Chicken Stock; 6 parsley sprigs; 2 carrots, peeled and chopped; 2 tablespoons curry powder, or more to taste; 6 tablespoons (¾ stick) unsalted butter; 2 cups finely chopped yellow onions; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 10 ounces frozen peas, defrosted; 1 cup half-and-half

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

6 tablespoons (¾ stick) unsalted butter
2 cups finely chopped yellow onions

Soup
Gluten-free
Spicy

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