Chicken curry soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 50 g Long grain rice
- 7-10 Tbsp Salt
- 200 g Chicken filet
- 1/2 l clear chicken stock (instant)
- 30 g Butter or margarine
- 1 TABLESPOON Flour
- 1/2 l Milk
- 1-2 TEASPOONS Curry
- 7-10 Tbsp white pepper
- 100 g frozen peas
- 7-10 Tbsp Dill
Directions
- 1
Put the rice into boiling salted water and let it swell at low heat for about 20 minutes. Wash the chicken filet and let it simmer in the boiling chicken soup for about 15 minutes. Remove the meat. Pick up broth. Heat fat in a pot, sweat flour in it and deglaze with chicken stock and milk while stirring, let it boil well. Season to taste with curry, salt and pepper. Let peas steep in the soup for 5 minutes. Cut meat into strips. Pour rice on a sieve and drain. Add rice and meat strips to the soup. Garnish with fresh dill
- 2
Scarf: Meyer Mayor
- 3
Plate: Valkyrie
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