Anyway, it's Sunday and I had to get my lunch ready for the week. I decided to try this Curried Chicken Rice Soup, mostly because it sounded delicious and slightly spicy which makes me a happy camper.
Before I begin, can I just say, I've not been to Walmart past 11:00 in the morning before in...I can't remember... but today, Steve and I decided to go...and that was a mistake. Not only am I feeling awful, but I'm also completely out of it (I'm talkin'-"whoa, wait, where did my shopping list go???" and Steve had to find it for me. I had set it down on top of some Swiffer Sweeper refills in the store) and my ears are really sensitive today, so the entire time I feel like my head's going to explode and my ears couldn't handle all the noise. I'm not even going to START on the loud beeping we heard the ENTIRE time we were in line to check out... AND the fact that my cashier wouldn't accept my Kleenex coupon even though I KNOW it should have worked. I was about to have a melt down in line at Walmart. I'm telling you, if America believed in torture, just put them in line at Walmart with the loud beeping that would not stop. Terrible.
ANYWAY....here's the Chicken Soup recipe:
2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter (I have a feeling this soup is a million calories...but surely it's worth it)
3/4 cup all-purpose flour
1 tsp seasoned salt
1/2 to 1 tsp curry powder (I used 1 tsp)
3 cans (12 oz each) evaporated milk (I used fat free...to at least cut down on SOME calories)
4 cups chicken broth
2-3 cups cubed cooked chicken
2 cups cooked long grain rice
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. Makes about 10-12 servings.
Here's the deal with how I made this... I didn't have time to defrost my chicken before I made the soup, so I just kind of threw it in the soup to defrost it that way. I then pulled the cooked chicken out and shredded it. I also didn't have time to cook the rice, so it was thrown in to cook in the soup.
The heart attack in a soup sautee...
The final product was delicious. Sorry I didn't take a picture of it. I really enjoyed it. It was very warming and soothing and yummy. Definitely a good soup recipe for chilly days. I highly recommend eating this while curled up on the couch with a blanket and watching a movie (that's what I did).
....now, where's my Ny Quil??....
Happy cooking!
No comments:
Post a Comment