This meal-in-a-bowl soup is another classic from my mother’s kitchen.
We all loved it as children, especially my sister, who has gone on to make it more often than any other family member.
My sister made some extra large quantities of this soup recently for a special family birthday.
Picture a mountains setting on a cool but clear winters day. There were multiple camp fires going, surrounded by log seats and camp chairs. Lunch was steaming hot mugs of this soup, or my Mum’s Chilli and baskets of chunky sourdough for dipping.
I think we are all guilty at times of over complicating get togethers or special celebrations. We can get ourselves worked up in knots about putting on the perfect party.
This winters afternoon we recently enjoyed, with lots of friends and family enjoying soup around the fire, was absolutely perfect.
Fast forward a few weeks and it was my turn to host a little party for our youngest sons birthday. With the kids food sorted, thanks to a delivery of McHappy Meals (that’s for a whole other blog post!), I wanted to give the mums something simple and warm for lunch, so I made a double quantity of this soup and served it in the park in disposable coffee cups.
I think I have said before that my boys have never LOVED soup, but as long as it’s chunky and not just hot liquid, they will eat it.
So the baton gets passed on again. From my mum to my sister, from my sister to me.. and now me to you…..
I hope you like it x
- 2 tablespoons olive oil or 30 grams of butter
- 600 grams of chicken thigh fillets, excess fat removed and chopped into small pieces
- 1 onion, peeled and finely chopped
- 1 clove garlic, crushed
- 2 teaspoons curry powder (I use AYAM brand)
- 2 teaspoons flour
- 5 cups chicken stock
- 1 large carrot, peeled and grated
- 1 large can creamed corn (420 grams)
- 3/4 cup of medium grain rice
- Heat oil or butter in a large soup pot over a medium heat.
- Add the chicken, onion, garlic and curry powder and gently fry until onion is softened and chicken is browning.
- Add flour and stir.
- Add the remaining ingredients and stir.
- Put a lid on, bring the soup to a boil and then turn down to a simmer.
- Simmer gently for 30-40 minutes.
- Serve with coriander or flat leaf parsley.
- The quantity of chicken is a rough guide only. You could use less if you are on a budget, or add more if your family prefers a meaty and chunky soup.
- If you make this in advance, the rice will continue to absorb the liquid. To bring it back to thinner consistency, just add some extra stock when you reheat.
- This is very mild and family friendly. If you like more heat, add a few teaspoons more of curry powder.