Wednesday, October 19, 2011

Curry Chicken Rice Soup.

Curry Chicken Rice Soup.

¼ cup butter
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely  chopped
¾ cups plus 2 tablespoons flour
1 teaspoon salt
1 teaspoon curry powder
2 cans (12 oz each) fat-free evaporated milk
1 cup half-and-half cream
4 ½ cups reduced-sodium chicken broth
3 cups cubed cooked chicken breast
2 cups cooked wild rice

In a large heavy pot melt butter.  Add the carrots, celery and onion; sauté for 2 minutes.  Sprinkle with flour; stir until blended. Stir in salt and curry.  Gradually add milk and cream {you are making a rue}.  Bring to a boil; and stir for 2 minutes or until thickened. 

Gradually add broth.  Stir in chicken and rice; return to boil.  Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

1 cup
263 calories
8 grams fat
54 mg cholesterol
26 grams carbohydrate
2 grams fiber
20 grams protein