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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this recipe on and it is so easy and delicious. I made it without bacon but I am sure it would be great with it. You can also use shredded chicken in the soup if you like it thick. This would be a great way to use up leftover chicken from a roast. Ingredients:
2 tablespoons butter |
2 chicken breasts, chopped |
3 slices bacon, chopped |
1 onion, chopped |
1 teaspoon garlic, crushed |
3 teaspoons curry powder |
2 teaspoons flour |
1 large carrot, grated |
1 (8 ounce) can creamed corn |
3/4 cup uncooked brown rice |
4 cups chicken stock |
1 pinch dried italian herb seasoning |
Directions:
1. Melt butter in saucepan and gently fry chicken, bacon, onion, garlic and curry powder for 3 minutes.
2. Stir in flour and cook for 1 minute.
3. Add remaining ingredients.
4. Bring to a boil and simmer for 45 min to an hour, until rice is cooked.
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