Chicken Curry & Rice Soup

Michelle absolutely loved this soup that Avon Valley Riding Club sold in their canteen at their 2025 Winter ARCA Challenge, and did us all a favour by asking for the recipe - enjoy!

Ingredients:

• 30 grams butter

• 3 bacon rashers (cut into small pieces)

• 3 chicken thighs or legs uncooked (remove skin if possible)

• 1 onion fined chopped

• 1 clove of garlic crushed

• 2 teaspoons of curry powder or to taste

• 5 cups of chicken stock

• 1 large carrot grated

• 1 large can of creamed corn

• ¾ cup rice raw

Instructions:

1. Good pinch of each dried thyme, marjoram, salt, pepper, chopped parsley or shallot

2. Melt butter, add bacon and onion fry for 3 minutes, and add garlic and curry powder.

3. Stir over low heat for 2 to 3 minutes. Add all remaining ingredients except the parsley.

4. Cover, bring to boil and then simmer for 40 minutes.

5. Remove chicken flesh from bones, cut into very small pieces and replace in soup.

6. Reheat and serve topped with a sprinkling of either chopped parsley or shallots.