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Makeover Curried Chicken Rice Soup Recipe

  • 11servings
  • 35minutes
  • 263calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 2 large carrots, finely chopped

  3. 2 celery ribs, finely chopped

  4. 1 small onion, finely chopped

  5. 3/4 cup plus 2 tablespoons all-purpose flour

  6. 1 teaspoon seasoned salt

  7. 1 teaspoon curry powder

  8. 2 cans (12 ounces each ) fat-free evaporated milk

  9. 1 cup half-and-half cream

  10. 4-1/2 cups reduced-sodium chicken broth

  11. 3 cups cubed cooked chicken breast

  12. 2 cups cooked brown rice

Instructions Jump to Ingredients ↑

  1. Makeover Curried Chicken Rice Soup Recipe photo by Taste of Home In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

  2. Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).

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