Down the street was another family that had lived in India for years before coming back to re-settle in our neighborhood. Their daughter Lynn, and I would play together for hours.
Every once in a while her mother would invite me over for lunch and she would always serve Pepperidge Farms canned Chicken Curry Soup, because she knew not only did Lynn like it, I LOVED it!
Unfortunately that particular brand of soup is no longer marketed in the US.
Chicken Curry Soup, otherwise known as
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 Carrots, peeled and diced
- 3 cloves garlic, minced
- 1 Granny Smith apple, peeled and diced (This is totally optional-I don't add this)
- 2 tablespoons flour
- 1 1/2 teaspoons Curry Powder (this is mild, I usually double this)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 6 cups reduced-sodium chicken broth
- 1/2 cup white rice
- 12 ounces chicken breast-cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrots and garlic; cook, stirring often, until softened, about 5 minutes.
- Add apples-if using, flour, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
- Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Remove from the heat; stir in salt and pepper.
Recipe Adapted from Eating Well