It’s about 20 degrees outside in Milwaukee and it’s cold. But here in South Florida its about 80 degrees out and I have a cold. Go figure!
Most people have their soup recipes to combat the common cold. I’m happy to say I do too. Mine is a simple recipe and hopefully, I will cure your cold too. Or you could see a doctor…
Most of my recipes are from scratch. But since I am sick, and I’m assuming you are too I’ve made it real simple.
Ingredients:
- 1 Can condensed Campbells (or generic) brand chicken and rice soup (this is the base)
- 2 fresh chicken thighs, boneless and skinless (At Publix they will give you smaller portions)
- 1 Can of carrots (8oz)
- 1/2 Onion
- Chicken broth (or water)
- Pasta of your choice (traditional long noodles, or veggie pasta)
And here is how to make it:
- Begin by cutting up the onion first and then the chicken into 1/4 to 1/2 inch cubes. Place both in separate dishes.
- Put the stove top on medium and put in the chopped onions to make them soft.
- Pour in the soup can along with an equivalent amount of water or the chicken stock, plus a little extra (because of the pasta).
- Pour in the cut up chicken.
- Wait for a low boil then put in the pasta
- Add curry powder, crushed garlic, pepper and whatever else to taste. If you’re new to this then I would suggest a tablespoon each of curry powder and garlic.
- Let the mixture boil for a few minutes, but let it cook at just above simmer for about 15-25 minutes. The simmering process mixes all the flavors together.
- Enjoy.
This also works on cold polar vortex nights, or just about any winter night. The total prep/cooking time should be about 45 minutes.
Summary
Recipe Name
Curry chicken noodle soup
Author Name
Leonard Goffe
Published On
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