Preparation Time: 30 Minutes

Cook Time: 45 Minutes

Cut: Cooked Chicken


2 Tbsp (30 ml) butter
1/2 onion, chopped
1 1/2 tsp (7.5 ml) curry powder
2 medium potatoes, skin on, cubed
4 carrots, sliced
4 stalks celery, sliced
1/2 tsp (2.5 ml) dried oregano
1 Tbsp (15 ml) fresh parsley, chopped
2 cups (500 ml) chopped cooked chicken
3 cups (750 ml) chicken stock
1 can evaporated milk (354 mL - skim or 2%)
2 Tbsp (30 ml) flour


Melt butter in a soup pot. Add onion and curry powder and stir cook over medium heat until onions are softened. Stir in potatoes, carrots, celery, oregano, parsley, chicken and chicken stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 20 minutes).

Mix evaporated milk and flour until free of lumps. Pour into soup and stir cook until slightly thickened. Add salt and pepper to taste.

Freezes well.