MullaKinVowles Soup

Curried chicken, rice, broccoli, and cheese soup -- a great lunch for a cold, rainy day. Flour-thickened milk and chicken broth make the savory stock, and grated cheese is added just before serving.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 229 Calories

Ingredients

• 2 cups milk
• 2 cups chicken broth
• ¾ cup shredded Cheddar cheese
• 3 ½ tablespoons all-purpose flour
• ½ cup skinless, boneless chicken breast halves - chopped
• 1 teaspoon curry powder
• 2 cups cooked white rice
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• ½ cup cooked chopped broccoli (Optional)
• ½ cup cooked cauliflower (Optional)
• ½ cup cooked, sliced mushrooms

Recipe Instructions

Step 1

In a large saucepan, heat chicken broth.

Step 2

Place milk in a jar with lid, and add flour; shake until well blended. Add milk/flour mixture to chicken broth; stir until boiling. Stir in curry powder, and reduce heat to medium low.

Step 3

Place chopped chicken breast, onion, and celery into skillet. Cook at medium heat until chicken is cooked and vegetables are soft; add to soup. Stir rice and optional vegetables into the soup. Simmer for 30 minutes, stirring.

Step 4

Stir in grated cheese before serving.