 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a delicious and comforting soup my mom has made since I was a little girl. It has a creamy broth with great flavor, and really must be experienced with some freshly baked bread. Mom always made this soup along with some homemade Dilly Bread. Ingredients:
2 -3 boneless skinless chicken breasts |
2 stalks celery |
1 medium onion |
4 cups water |
1/4 cup butter |
1 medium onion, diced (note -- this is a second onion) |
1 cup carrot, chopped |
2 teaspoons curry powder |
2 tablespoons cornstarch |
1/4 cup water |
2 teaspoons salt |
1/4 teaspoon sugar |
1 cup evaporated milk |
Directions:
1. In large pot, cook the chicken with the first onion, celery, and water. Cook until tender.
2. Cut chicken into chunks, discard the celery & onion, but save the stock.
3. Sauté the OTHER onion with the carrots in butter. Add curry powder, then sauté 10 minutes more. Add sauté mixture to the pot of chicken & stock.
4. In a separate bowl, mix cornstarch, water, salt, sugar, & evaporated milk. Add mixture to the main pot, and simmer for a while, until thick.
5. Enjoy! preferably with a fresh loaf of Dilly Bread!
|
|