Monday, November 03, 2008

Curried chicken noodle soup

Here's another recipe from Chesapeake and Ohio Dining Car Recipes. I served it at the Home and Garden Show on Saturday, October 26, 2008. Like the red cabbage, most of the 17 El Dorado Western Railway volunteers enjoyed the dish.

This is a quick recipe that's based on Lipton dehydrated chicken noodle soup. Prepare to soup on a two- to three-quart saucepan or in a 4-quart Dutch oven. It will easily fit in an 8- or 10-inch camp oven.


Watch the salt closely as the soup packages probably contain sufficient salt for most palates.

Formula No. 115 * Quantity - 1-1/2 Quarts

2 tablespoons butter
1 teaspoon curry powder
1-1/2 quarts milk
2 packages Lipton chicken noodle soup
Salt and ground black pepper, to taste

Heat butter in a saucepan and add curry powder. Stir well and add milk. Bring to a boil, add soup packages and simmer for 7 minutes, stirring occasionally. Serve without straining. Can be served hot or cold. Makes 1-1/2 quarts, or 8 (6-ounce) portions.

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