Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Sweet butter 1 Chicken, 3 pounds, quartered
2 c Finely chopped yellow onions 1/2 c Long grain rice
2 Carrots, peeled chopped 1 c Half and half
2 tb Curry powder or more 10 oz Frozen peas, defrosted
5 c Chicken stock Salt and pepper to taste
6 Parsley sprigs

1. Melt the butter in a pot. Add onions and carrots and curry powder and
cook over low heat, covered, until vegetables are tender, about 25 minutes;
stir occasionally.

2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce
heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is
done.

3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve
the meat.

4. Pour the soup through a strainer and put the solids in a food processor
bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of
the liquid.

5. Return pureed soup to the pot and add the half and half. Stir in
additional cooking stock, about 4 cups, until soup reaches desired
consistency.

6. Add reserved diced chicken and defrosted peas and simmer for 15
minutes, or until peas are done. Season to taste, and serve.

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