This past weekend, I participated in a soup contest. I took a Crock Pot full of homemade soup to a local community center and spent the day serving soup to the community and judges. I was there all day, but JT, the girls, and my mom stopped by for a little while to offer their support.
The winners will be announced at a later date so I don’t know how I did. However, JT told me he heard compliments about my soup while sitting at his table. In addition, a woman pulled me aside and told me, “I have to say your soup was one of the better ones!”
I first made this soup for Beyond Measure, our cooking club back in January. It was well received there so I’m posting it here just in case you’d like to give it a try.
Curried Chicken Soup:
¼ cup butter
2 stalks celery, chopped
1 carrot, diced small
½ cup onion, chopped
½ apple, diced small
1½ tablespoons all-purpose flour
2 teaspoons curry powder
4 cups chicken stock
¼ cup orzo, uncooked
2 skinless, boneless chicken breasts, grilled and cut into cubes
½ teaspoon cayenne pepper
½ teaspoon cinnamon
Salt and pepper to taste
1 pinch dried thyme
2 tablespoons cilantro, finely chopped
Melt the butter in a large soup pot and sauté celery, carrot, onion, and apple until tender. Add flour and curry, and cook 3-5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about ½ hour.
Add orzo, chicken, cayenne pepper, cinnamon, salt, pepper, and thyme. Simmer 15-20 minutes, or until orzo is done.
Garnish the soup with cilantro and serve hot.
© 2008, Andrea Thorpe. All rights reserved.