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Curried Chicken Soup

 
 

 
I made this soup so often in the 1990s, but frankly had forgotten about it.
 
Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup.

I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe below for use with a rotisserie, or, with an otherwise pre-cooked chicken.

The Silver Palate was a fan of pureed soups, as were most cookbooks in the 1990s. Before you add the chicken, you can stop and puree the soup. Then, once pureed, return it to the pot and add the chicken. Or, you can serve it with a bit more substance in the ingredients.
 

Curried Chicken Soup
The Silver Palate
 
6 T unsalted butter
2 c yellow onion, chopped
2 carrots, peeled, chopped
2 T curry powder
5 c stock
6 sprigs parsley
1 rotisserie chicken, skin removed, shredded or cubed
1/2 c long-grain rice
1 c half and half
10 oz peas

 

Melt the butter in a large heavy pot over low heat. Add the onion, carrots, and curry powder and cook, covered, until the vegetables are tender, about 25 minutes; stir occasionally.

Add the stock, parsley, and rice. Bring the soup to a boil, reduce the heat, and cover. Cook until rice is done, about 20 minutes. If pureeing, do so now.

Return the puréed soup to the pot and add the half-and-half. Stir in about 4 cups more cooking stock, until the soup reaches the desired consistency.

Add  chicken and peas and simmer the soup until the peas are tender, 15 minutes. Season with salt and pepper, and serve immediately.

 

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