Curried Cream of Chicken Soup

Name: Curried Cream of Chicken Soup
Cook time: P1H30M
Total time: P2H
Yield: 4
Cuisine: Indian
Ingredients: butter, unsalted; onions; carrots; curry powder; chicken broth; parsley sprigs; chicken; long grain rice; light cream (half&half); green peas; salt and black pepper

Yield

4 servings

Prep

30 min

Cook

90 min

Ready

120 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
6	tablespoons	butter, unsalted
2	cups	onions yellow, finely chopped
2	each	carrots peeled and chopped
2	tablespoons	curry powder or more
5	cups	chicken broth
6	each	parsley sprigs	*
1	each	chicken 3 pounds, quartered	*
½	cup	long grain rice
1	cup	light cream (half&half)
10	ounces	green peas defrosted
1	x	salt and black pepper to taste	*

Ingredients

Amount	Measure	Ingredient	Features
9E+1	ml	butter, unsalted
473	ml	onions yellow, finely chopped
2	each	carrots peeled and chopped
3E+1	ml	curry powder or more
1.2	l	chicken broth
6	each	parsley sprigs	*
1	each	chicken 3 pounds, quartered	*
118	ml	long grain rice
237	ml	light cream (half&half)
289	ml/g	green peas defrosted
1	x	salt and black pepper to taste	*

Directions

Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally.
Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover.

Cook at a simmer for 25 to 30 minutes, or until chicken is done.

Cool chicken in stock. Remove meat from the bones, and dice it.

Reserve the meat.

Pour the soup through a strainer and put the solids in a food Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.
Return puréed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency.
Add reserved diced chicken and defrosted peas and simmer for 15 minutes or onutl peas are done. Season to taste, and serve.