Curried Chicken and Potato Bisque

  • Yield 4 servings


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



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