4 boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 teaspoons garlic salt
2 tablespoons vegetable oil
1 medium red onion, diced
2 (10-ounce) cans condensed cream of potato soup
1 cup canned carrots, drained, thinly sliced
1 1/2 teaspoons 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


1. Sprinkle chicken with garlic salt. In large saucepan, sprayed with cooking spray, heat 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.
2. In medium bowl, combine 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.

When serving this recipe pass any of the following condiments, including 1 cup chopped peanuts, 1 cup grated coconut, 1 cup raisins and/or 1 cup grated cheese.

Curried Chicken and Potato Bisque
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