Curried Cream of Chicken Soup

This one is based on a recipe in The Silver Palate Cookbook. A friend made it for me and delivered it on Halloween the year that Katie was born. It's been a Halloween tradition ever since. I love it because it's a creamed soup without any wheat.

Step 1:

    1    tablespoon butter
    2    cups chopped sweet onions
    2    carrots, peeled and chopped
    2    tablespoons curry powder

Cook over low heat, covered, until tender.

Step 2:
7 cups chicken stock
2 pounds peeled and diced butternut squash (Costco now sells this in bags, all prepped)
1 chicken, quartered and skinned (honestly, I use two)
½ cup basmati rice
Salt and pepper to taste

Add all to the Step 1 ingredients. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock.

Step 3
Remove meat from bones and dice it.Remove fat from broth. Strain soup through strainer, reserving the solids.Put solids and 1 cup stock in food processor or blender and carefully puree. You will probably need to do this in batches. Trust me; it's worth the annoyance.

Step 4
1 cup half and half
10 ounces frozen peas, defrosted

Return pureed solids  to the  pot and add about 1 cup half and half to  reserved stock until soup reaches desired consistency. Add chicken and peas and simmer for 15 minutes or until peas are done. Season to taste.

Serve immediately. Awesome with pumpkin muffins.

Comments

[Lindsay]

This will be a perfect way to use what I have on hand tomorrow without making regular chicken and rice soup again! Thank you for sharing.

[Niama Perrotte]

I really enjoyed this website, I plan to use the Curried Cream of Chicken Soup recipe.

[nina]

This will be a perfect way to use what I have on hand tomorrow without making regular chicken and rice soup again! Thank you for sharing.