Curried Chicken and Potato Bisque

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves, cut in chunks
1-1/2teaspoon garlic salt
2tablespoons vegetable oil
1medium red onion, diced
2cans (10 oz each) condensed cream of potato soup
1cup canned julienne cut carrtos, drained
1-1/2teaspoon curry powder
1/2teaspoon ground thyme
2cups milk
1/4cup flour
2tablespoons honey
1tablespoon balsamic vinegar
2tablespoons chopped fresh parsley
-- Condiments: list follows


Sprinkle chicken with garlic salt. In large saucepan sprayed with nonstick spray, place vegetable oil over medium high heat. Add chicken and cook about 5 minutes, turning to brown evenly. Move chicken to one side, add onion and 2 tablespoons water to loosen pan drippings. Remove pan from heat and stir in soup, carrots, curry powder and thyme. In medium bowl, mix together milk, flour and honey; gradually add to saucepan. Return to medium heat, stirring until smooth and mixture comes to a boil. Reduce heat to low and simmer about 10 minutes, stirring occasionally. Just before serving, stir in balsamic vinegar. Spoon into soup bowls and sprinkle with parsley. Pass condiments. 

Condiments: 1 cup chopped peanuts, 1 cup grated coconut, 1 cup raisins and 1 cup grated cheese.