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Rachael Ray's 30-Minute Healthy Recipes

Quick Chicken Curry and Rice Soup


* 3 cups chicken broth
* 1 cup half and half
* 1/4 teaspoon paprika
* 1/4 teaspoon seasoned salt
* 1/2 cup cooked rice
* 1/2 diced cooked chicken
* 1 teaspoon curry powder


1. Put all ingredients into a large saucepan and mix gently.
2. With burner on medium, bring mixture just to a rolling boil, stirring constantly, then turn heat down immediately to low.
3. Simmer over low heat for 10 to 15 minutes. Serve immediately.


This is an extremely easy curry chicken soup. Because you use already cooked chicken and rice, you can throw this together in a flash.

Be aware of one thing... you have milk in the soup, so be sure NOT to let it come to a boil. Keep your saucepan over medium heat and slowly let it come JUST to a bubble, then turn down immediately. Stir it often and make sure it is just simmering, meaning little bubbles rising at a very slow rate.

If you are a big fan of curry, add a pinch more if desire. I go as much as 1 1/2 teaspoons. You may also want to add more cooked rice if you want a thicker soup.

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