George’s Curry Chicken Rice Soup

Just in time for Thanksgiving! George Harpin has been the cook at Manice Education Center for 16 years. He prides himself on creating fresh and tasty meals for all our Manice students to enjoy. Using produce grown straight from the MEC garden, George’s cooking is something many of our students look forward to on their return to camp. In the spirit of colder weather and warming foods, we wanted to share one of George’s very own recipes.

30 minutes or less 10 to 12 servings

Ingredients

2 large carrots, diced 
2 celery ribs, diced 
1 small onion, chopped 
¾ cup unsalted butter or margarine 
¾ cup all-purpose flour 
1 tsp salt count to 
1 tsp curry powder 
3 12 oz cans evaporated milk or coconut milk
4 cups chicken broth 
2-3 cups cooked cubed chicken 
2 cups cooked long-grain rice

Directions

In a large saucepan, sautee carrots, celery, and onions in butter on medium heat for 2 minutes. Reduce heat and whisk in flour, seasoning salt, and curry until smooth. Gradually add milk while whisking. Bring to a boil, cook, and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until vegetables are tender.