You could add mushrooms if desired.
- 2 (10 3/4 oz.) cans cream of chicken soup (with less salt)
- 2 soup cans skim milk
- 1/2 to 3/4 tsp. curry powder
- 4 to 6 drops red pepper sauce
- Condiments: chopped cucumber and tomato, sliced green onions, toasted coconut
Mix soup and milk in medium saucepan. Stir in curry powder and red pepper sauce. Heat over medium heat until hot. Serve in bowls. Pass condiments to sprinkle on soup. 6 servings.
Print this recipe
Source: One Million Recipes
Submitted By: Ruth Burbage
Curried Chicken Soup