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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 large onion, sliced |
1 medium-size green pepper, seeded and chopped |
1/2 cup chopped carrots |
1/2 cup chopped celery |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
5 cups rich chicken stock |
2 cups chopped cooked chicken |
2 tablespoons chopped fresh parsley |
1 teaspoon curry powder |
1 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice |
Directions:
1. Sauté onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour. Serve over hot cooked rice in individual bowls.
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