A flavorful and soothing soup, from Kalyn’s Kitchen. I made this nondairy with nondairy creamer (confession: I only used 1/2 cup), and I cheated by using some Trader Joe’s frozen brown rice that I zapped in the microwave and added to the soup.
Curried chicken and broccoli soup
6 cups chicken stock
1 tablespoon olive oil
2 teaspoons sweet curry powder
1/2 teaspoon dried thyme
1 cup cooked chicken, diced in 1/2″ pieces
1/2 cup cooked brown rice
1 cup broccoli florets, diced into 1/4″ pieces
1/2 cup nondairy creamer
to thicken soup:
1 tablespoon margarine
2 tablespoons flour
1/2 cup chicken broth
In a large saucepan, heat 1 tablespoon olive oil, add onion, and saute 5 minutes over low heat. Add curry powder and saute 2 minutes more. Stir in chicken stock, thyme, and cooked chicken and simmer 15 minutes. Add the rice and 1/2 cup water and broccoli, and simmer 10 minutes more.
While soup simmers, in small saucepan, melt the second tablespoon margarine. Whisk in 2 tablespoons flour and cook over very low heat for 3 minutes (don’t brown). Whisk in 1/2 cup chicken stock and cook at low simmer 5 minutes, til it starts to thicken. Whisk in nondairy creamer and heat 2 – 3 minutes, but do not boil.
Reduce heat to large pot of soup to low, then gently stir in the thickened cream mixture. Heat for a few minutes more and serve. Makes 6 servings.