the leftover rot is one of my favorite ingriednets...

i have the bones of one waiting in the freezer for me to have time for
broth. Lee
"Evelyn" > wrote in message
...
>
> I was in the mood for soup, and decided to try this simple recipe I
> had saved. It was not only good it was positively awesome! Hubby
> loved it so much he went back for a second big bowl full and told me
> to PLEASE make that one again!
>
>
> MULLIGATAWNY (CHICKEN) SOUP
>
> 1/2 c. butter
>
> 1 c. diced onion
>
> 1 c. diced celery
>
> 1 c. diced carrots
>
> 1 small potato, peeled and diced
>
> 1/2 tsp. curry powder
>
> 1/4 c. uncooked rice
>
> 6 c. chicken broth
>
> 1 (8 oz.) can tomatoes, diced with liquid
>
> 2 bay leaves
>
> 1/8 tsp. Thyme
>
> 2 c. diced cooked chicken
>
> Salt and pepper to taste
>
>
> Directions:
>
> In a large pot, melt butter.
>
> Add celery, onions and carrots and sauté in butter for 5 minutes.
>
> Add curry and rice, sauté 1 minute more.
>
> Stir in chicken broth, tomatoes, bay leaves and thyme.
>
> Heat to boiling, cover and simmer 25 minutes.
>
> Add salt, pepper and chicken just before serving.
>
> Garnish with parsley.
>
> Serves 6-8.
>
>
> *********************
>
>
> (I used one quart of my home made chicken broth and two cups of water
> with one Knorr chicken bouillion cube for the rest of the broth)
>
> This was so incredibly simple and so good you can't believe it.
>
> The only thing I might do differently is use a tad more Curry powder,
> since we both like it.