This receipe is from the Best of the Bridge & is one of our favorites. Everytime I make it, Jody always requests a second batch to freeze. Partly best he loves it and partly because he knows I don't cook enough for it to come back into the receipe rotation very often. Cooking isn't my strong suit. I'm working on it though. *smile* I just bought a new apron for motivation!
2 Tbsp. olive oil
2 cups chopped celery
1 cup chopped carrots
1/2 cup chopped onion
4 cups chicken broth
1 cup chopped apple
1/2 cup uncooked rice
2 tsp curry powder
1/8 tsp dried thyme
1/2 cup half & half
2 Tbsp flour
1 cup chopped cooked chicken (I usually just do 2 chicken breasts)
S & P to taste
In a large saucepan, heat oil & cook celery, carrots & onion for 5 minutes. Add broth, apple, rice, curry powder & thyme. Bring to a boil. Reduce heat & simmer, covered, for 20 minutes (or until the rice is tender).
Blend cream & flour together. Stir into the soup & stir until its thickened & bubbly (it usually just thickens a little bit). Stir in the chicken, season to taste & serve!
:: Enjoy! ::
*If you run out of curry powder, I've used butter chicken mix before for the simple reason that its the same shade of yellow. Just use slightly less than 2 Tsp... like maybe 1 1/2. Its totally not the same spices at all... But, surprisingly, it tasted good too. Who knew? :)
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