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.
6 cups chicken broth2 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 teaspoon curry powder
2 tablespoons dried sage, crushed
2 cups half and half
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.