Creamy Curried Chicken- Rice Soup

Name: Creamy Curried Chicken- Rice Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 2 large carrots, diced; 2 celery ribs, diced; 1 small onion, chopped; 3/4 cup butter; 3/4 cup flour; 1 teaspoon seasoning salt; 1/2-1 teaspoon curry powder; 3 (12 ounce) cans evaporated milk; 4 cups chicken broth; 2 -3 cups cubed cooked chicken or 2 -3 cups turkey; 2 cups long grain rice, cooked

Submitted by Kittencalrecipezazz

"This is a popular soup in my house, if you are a curry lover then you will enjoy this soup recipe, of course you can adjust the amount of curry to suit your taste."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
³⁄₄ cup butter
³⁄₄ cup flour
1 teaspoon seasoning salt
¹⁄₂ - 1 teaspoon curry powder
3 (12 ounce) cans evaporated milk
4 cups chicken broth
2 -3 cups cubed cooked chicken or 2 -3 cups turkey
2 cups long grain rice, cooked

directions

In a large pot, saute carrots, celery, in butter for 2 mins.
Stir in flour, seasoned salt and curry until smooth.
Gradually add milk.
Bring to a light boil; cook and stir for 2 mins, or until thickened.
Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
Add cooked rice to soup, and serve.

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Reviews

This soup was very yummy! I used fat free evaporated milk, fat free chicken broth, and light butter and it was still just as creamy and delicious! I would suggest partially cooking the carrots and celery before starting the recipe because it took awhile for them to get tender enough. After reading previous reviews, I doubled the amount of curry powder because I LOVE curry and it turned out to be the perfect amount for my taste! Will definitely make again!

Jaxbeachgirl72
I knew this would be good before I even prepared as I've yet to taste ANYTHING Kitten has submitted that wasn't just the best :) The only thing my husband and I both thought after dinner was it needed more curry (for our tastes) I used a teaspoon but will add more the next time - we really like curry. Thanks Kitten.

Gagoo
This is one of my two favorite soups (the other is Zippy Chicken Mushroom Soup # 365929)! It is soooo good- I found the recipe in Taste of Home and was coming here to post it :) I use a heaping teaspoon of curry because I love the flavor and warmth it brings to the soup. I use 3 cups of leftover Rotisserie chicken. Try it, it is superb! Thanks for posting!

Megan V
I loved this recipe but made it into a vegetarian one for my family. I substituted soymilk for evaporated milk and veggie broth for chicken broth. I also used "Midland Harvest Chick'n" instead of real chicken. The curry really made this dish! My husband and kids loved it, too. A great "comfort" food for cold weather.

VegChristine

Tweaks

I loved this recipe but made it into a vegetarian one for my family. I substituted soymilk for evaporated milk and veggie broth for chicken broth. I also used "Midland Harvest Chick'n" instead of real chicken. The curry really made this dish! My husband and kids loved it, too. A great "comfort" food for cold weather.

VegChristine