About this recipe:Curried chicken, rice and mushrooms make this a great soup for a cold, rainy day. Sometimes I add cooked cauliflower and broccoli to make it stretch further. Add some grated Cheddar just before serving, if you like.
475ml chicken stock
3 1/2 tablespoons plain flour
100g skinless, boneless chicken breast - chopped
1 teaspoon curry powder
320g cooked white rice
1 stalk celery, finely chopped
1 small onion, finely chopped
50g cooked, sliced mushrooms
45g cooked chopped broccoli (optional)
50g cooked cauliflower (optional)
85g grated Cheddar cheese
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Place milk in a jar with lid; add flour and shake until well blended. Add milk-flour mixture to chicken stock; stir until boiling. Stir in curry powder and reduce heat to medium low.
Place chicken, onion and celery into a large pan. Cook over medium heat until chicken is cooked and vegetables have softened; add to soup. Stir rice, mushrooms and other vegetables (if using) into the soup. Simmer for 30 minutes, stirring.