Creamy Curry Chicken Soup

Instructions

Cook the following ingredients in a crock pot or on top of the stove until chicken is done:

1 whole chicken
1 whole onion (not cut up)
2 stalks celery, cut in half
1/8 teaspoon white pepper
1 bay leaf

When chicken is done, debone, remove skin, cut up and set aside. Strain broth and discard onion, celery and bay leaf. Set broth aside.

Add 4 chicken bouillon cubes, 1 teaspoon curry powder, 1/2 tsp. basil leaves, 2 tsp. salt and enough water to make 10 cups of liquid to strained broth; set aside.

Finely chop 1 cup of each: onion, carrots, celery; set aside. Melt 3 tbsp. butter in large pot. Add 1/4 tsp. garlic powder and 1 cup uncooked rice. Sauté until rice turns straw colored.

Add the chopped onion, carrots and celery to the rice mixture and continue to sauté vegetables a few minutes. Do not allow rice to get too brown.

Add the 10 cups of broth with the spices to the rice mixture. Cover and simmer all ingredients until rice is cooked, about 20 minutes.

Add the chicken pieces and 1 tablespoon of parsley flakes, stir well. (Add spinach if desired). Blend 1/4 cup cornstarch with 1/4 cup milk. Add to soup and stir until thickened. Add 1 can of evaporated milk and stir until blended. Remove from heat and serve. Enjoy!

Author's Comments

This soup is very hearty and has a different taste than most chicken soup recipes. The curry gives it an "indian food" flair.

This makes approximately one gallon of soup. Freezes well.

* Variation: You may add 2 cups fresh chopped spinach in with the chicken to make a Spinach-Curry soup.

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