Thursday, November 13, 2014

Chicken Curry Soup

Chicken Curry Soup
     The one thing that I love about winter is the many wonderful soups that are out there. I love perusing Pinterest or simply looking through one of my many cookbooks/magazines looking for soups or stews to make on those chilly days.

     So today I've got a recipe that I kind of adapted from Taste of Home. It was basically a vegetarian soup, but I added chicken to it. I just couldn't help it. I need some protein in my soup. I ended up making a great big soup pot full. We have been eating soup for the past couple of days, but who cares it's been great, especially since it's been so darn cold out.

     It's been so cold I've been wearing my super thick socks and I've finally broken down and put my cuddle duds on. With this cold weather one just has to embrace it or the cold is going to really get to you.

     With this soup recipe it'll warm you up and you won't mind eating any leftovers.

Chicken Curry Soup
6 T butter, cubed
4 ribs of celery, chopped
3 medium carrots, shredded
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 C + 2 T flour
1 1/2 t curry powder
3/4 t salt
1/2 t pepper
1 1/2 C milk
1 carton (32 oz) chicken broth
2 C water
4 medium potatoes, peeled and cubed
1 can (83/4 oz) whole kernel corn, drained
2 1/2 C shredded cheddar cheese

2 Chicken breasts, cubed
1 T fresh parsley

1. In a 6 qt stockpot, heat the butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
2. Gradually stir in milk. Add broth, water, potatoes, corn and chicken; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
3. Stir in cheese until melted. Add the parsley and serve.

Adapted from The Taste of Home

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