Curry Chicken Vegetable Soup With Long Grain Wild Rice
Ingredients
1 Onion (Diced 1 cup)
3 Stalks Celery (Diced 1 cup)
2 Tbsp Butter or Margarine
2 Chicken Breast (I use them with the bone and skin on)
2 Chicken Thighs (I use them with the bone and skin on)
2 Carrots (Diced 2 cups)
6-7 Potatoes (Diced 4 cups)
1 cup Frozen Corn
½ Tbsp Curry Powder
3 Cloves Garlic
Black Pepper-about 1 tsp.
2 Chicken Bullion Cubes
Long Grain Rice-prepare according to package directions for 5 servings.
Directions
Sauté Onions and Celery in 2 Tbsp Butter & ½ cup water until translucent, put into a crock pot.
Crush the garlic over the Onions and Celery, sprinkle on some black pepper (about 1 tsp).
Make Chicken Stock by boiling Chicken in 2 quarts of water with the Curry Powder, let the Chicken cool then remove the skin and bones. Dice the chicken into small cubes, put chicken and stock into the crock pot.
Boil your potatoes and carrots in just enough water to fully cover them, add them to the crock pot with the water you cooked them in.
Add the 2 Bullion Cubes, corn and the prepared Wild Rice. Let everything just blend in the crock pot until you are ready to eat.
Last of all don’t forget to add the Love & Enjoy!
When I make soup I like to take it to work for a hot snack at break time in the winter months.
The ingredients above will create enough soup to fill your crock pot and put a smile on your co-workers faces.
The Photo is my own as well as this recipe.
Yum!