Ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 1/2 teaspoons curry powder
- 2 medium potatoes, skin on cubed
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1/2 teaspoon dried oregano or dried basil
- 1 to 2 tablespoons chopped fresh parsley
- 2 cups chopped cooked chicken
- 3 cups chicken stock
- 1 3/4 cups evaporated milk
- 2 tablespoons all-purpose flour
- Salt & pepper
How to Make
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Step 1: Melt butter in a soup pot. Add onion and curry powder and stir cook over medium heat until onions are softened. Stir in potatoes, carrots, celery, oregano, parsley, chicken and chicken stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 20 minutes).
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Step 2: Mix evaporated milk and flour until free of lumps. Pour into soup and stir cook until slightly thickened. Add salt and pepper to taste.
We hope you enjoy this recipe!
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