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.
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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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