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Curried Cream of Chicken Soup C/p

Make Curried Cream of Chicken Soup C/p at home with Onion, Carrots, Curry Powder, Chicken Stock, and Parsley. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 2
• 1 1/2 tbsp
• 5 cup
• 1/4 cup
• 1
• 1/2 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   In crockpot, combine onion, carrots, curry powder, stock, parsley, chicken, and rice; stir to mix well.

2. 2

   Cover and cook on low for 8-10 hours or on high for 4-6 hours.

3. 3

   With a slotted spoon, gently remove chicken pieces from stock.

4. 4

   Set aside to cool slightly.

5. 5

   Remove meat from bones; dice chicken and reserve.

6. 6

   Discard bones and skin.

7. 7

   Transfer veggies and stock to a blender or food processor.

8. 8

   In batches, puree mixture until smooth; return to crock pot.

9. 9

   Add half and half, reserved chicken, and peas.

10. 10

    Adjust seasoning, adding more curry powder if desired.

11. 11

    Heat on low for 15-20 min. Season to taste with salt and pepper

12. 12

    Reheat on high for 2-3 hours or low for 4-6 hours.

13. 13

    Add cream and peas 15 min before serving.

14. 14

    "2000 by Donna-Marie Pye"

15. 15

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra