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Curried Chicken Rice Soup

SUBMITTED BY: Judie Anglen

"'This is a terrific way to use up leftover chicken and cooked rice,' remarks Judie Anglen of Riverton, Wyoming. 'With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it.'"

RECIPE RATING:

Read Reviews (13)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

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REVIEWS

Reviewed on Feb. 27, 2008 by SPOOTY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

SPOOTY
Feb. 27, 2008

This is a fabulous soup. It gets one of my rare 5-star ratings. That being said, I have a few comments and nitpicks. Looking at the amounts used, a "large saucepan" didn't seem big enough. I used a decent-sized (4-quart?) pot. I didn't have any cooked chicken or rice already on hand, so of course that increased the time to make this recipe. The 3/4 cup of butter seems like a lot. The recipe didn't taste overly buttery, but still, the amount of butter doesn't seem to make this soup very heart-healthy. On the other hand, I thought the amount of curry was very little. It added some color and a little flavor to the dish, but those people who really love curry would want a lot more than just 1/2 tsp. for the whole recipe. Lastly, because of the use of the evaporated milk, I thought leftovers would become all separated and yucky. To my surprise, even after 4 days in the refrigerator, the final leftovers reheated just fine in the microwave, and were almost identical to the fresh soup (maybe a bit thicker and chowdery). But again, this is a great recipe. It makes a lot of soup, and it tastes great for days.

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14 users found this review helpful

This is a fabulous soup. It gets one of my rare 5-star ratings. That being said, I have a few... MORE

Reviewed on Mar. 14, 2007 by jaccilynn

We loved this recipe. I will definitely make it again. We will up the amount of curry powder... MORE

Reviewed on May 21, 2007 by Emily

This was very, very good. I also used 3 TBSP of Curry and added more celery and carrots. It... MORE

Reviewed on Jan. 31, 2007 by kitchenwitch

This recipe has wonderful flavor! My husband and 3 boys really enjoyed it - even going back... MORE

Reviewed on Apr. 9, 2007 by laurack73

Very nice and perfect on a chilly evening. I added frozen peas and crushed red pepper... MORE

Reviewed on Jan. 5, 2009 by LP

Wow was this good! I love thick soups so this was a winner! I added extra rice and more than... MORE

Reviewed on Dec. 12, 2008 by Jenny

This was a great recipe to use up the rest of a roasted chicken. This recipe makes a huge... MORE

Reviewed on Oct. 21, 2008 by MELISSAINNOVA

YUMMY!!! This was so good. I wish I'd added a little more curry. Followed the recipe as... MORE

Reviewed on Oct. 5, 2008 by CedarReid

My friend recommended this recipe and our family loved it. It was a little thick for me, but... MORE

Reviewed on May 22, 2007 by Penny

We really enjoyed this recipe. It's a very hearty soup. My only complaint is that it is very... MORE

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