Something about them just says c.o.m.f.o.r.t.
But, ever since we discovered that Hannah couldn't have dairy (or goat milk) I sort of quit making them. Flipping through my Taste of Home cookbook, I came across a recipe for curried chicken rice soup. I only had to substitute a couple of things, and ...
it tastes a-maz-ing!
So in case you are in cream soup mood - here's one for ya.
Curried Chicken Rice Soup.
2 large carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
3/4 c. butter (I used olive oil - just enough drizzled in the pot to saute the veggies)
3/4 c. flour (I used the Namaste gluten free blend from Costco)
1 tsp. seasoned salt
1/2 tsp. curry powder
3 cans (12 oz each) evaporated milk (I used 2 cans full fat coconut milk)
4 c. chicken broth
2 - 3 cups cubed, cooked chicken
2 c. cooked rice
Saute the carrots, celery and onion in butter (oil) for 2 minutes. Stir in flour, seasoned salt, and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer uncovered for 10 minutes or until vegetables are tender.
Yields: 10-12 servings.