1 (4-lb) chicken skinned & cut up
3 qts water
1 whole onion
2 whole celery stalks
3 tbsps butter or margarine
1 clove garlic crushed
2/3 cups raw rice
1 cup onion finely chopped
1 cup carrots diced
2 tsps curry powder
1/4 cup cornstarch
1/2 cup milk
1 cup light cream
1 tablespoon parsley flakes
5 chicken bouillon cubes
1 teaspoon salt or more to taste
pepper to taste
Cook the chicken with water, whole onion & celery stalks the day before. Remove meat from bones while still warm. Cut chicken into bite sized pieces. Strain broth and cool. Refrigerate & remove fat from broth.
Melt butter in large kettle and saute the garlic and rice till rice is straw colored. Add minced onion & carrots and saute a minute or two. Do not allow rice to become too brown. Bring 10 cups of chicken broth to boil and add to vegetables. Season with bouillon cubes, curry powder, 1 tsp salt and pepper. Simmer till rice is cooked, about 30 minutes. Add chicken.
Blend cornstarch with 1/2 cup milk and add to the soup. Cook & stir till thickened. Just before serving, add the cream.
Notes: A delicious "get well" soup! A favorite of Grammy.
Serving Ideas: Makes 4 quarts.