Kiss Your Mama Chicken Rice Soup

When the temperature dips below freezing and the winds whip through you, it’s time for soul warming soup. This is a family favorite that hits the spot and it never fails that everyone wants the recipe. You can adjust the seasonings to taste but curry is always a surprise ingredient. If you want a thicker soup, add a little flour and butter or more cheese. Serve with toasted French bread and a salad. I served it during the holidays on a festive table. Notice the VooDoo Dolls I picked up in New Orleans years ago - they were a hint of the dessert to come . . . VooDoo Cookies!

6 cups chicken broth

2 boneless chicken breasts,

cooked and shredded

1 can cream of chicken soup

1 yellow onion, chopped and cooked

1 large carrot, chopped fine

1 (4.5 ounce) package quick cooking rice,

cooked per package directions

2 teaspoons salt

2 tablespoon onion powder

1 teaspoon ground black pepper

1 teaspoons curry powder

2 tablespoons dried sage, crushed

2 cups fat free half and half

Four ounces Velveeta, cut into cubes

In a large pot over medium heat, combine broth, onion, carrot, soup, cheese, spices and chicken. Bring just to boiling, and then stir in rice. Cover and remove from heat. Whisk in half and half, a little at a time, until fully incorporated and smooth. Cook over medium heat until heated through, 10 to 15 minutes.