4 boneless/skinless chicken breasts
2 tbsp. butter
1 small package baby carrots
1 red onion
6-8 cloves garlic
1-2 tbsp. yellow curry paste
2 (32 oz. ea.) containers chicken broth
3/4 cup Jasmine rice
4-6 tsp. cornstarch
1 pint heavy whipping cream (keep refrigerated until ready to use)

Cut chicken breasts into 1-inch bite sized pieces. Mince garlic, chop onions, and chop carrots - place all vegetables in a bowl.

In large soup or stock pot melt butter on medium high heat. Add chicken and sauté until chicken is no longer pink on the outside. Remove chicken from pot with slotted spoon to leave the drippings and butter in the pot. Add carrots, onion, and garlic to pot. Sauté for 2-3 minutes until flavors mix well.

Add yellow curry paste. Curry should be used to taste. The more heat and curry flavor you want, add more. Less if you want less heat. I do not recommend more than 2 tablespoons or one heaping tablespoon to start.

Sauté vegetables in the curry until well mixed. Re-add chicken and cook for five minutes, stirring frequently. Add chicken broth to vegetables and chicken. Mix well and bring to a boil. Once boiling, reduce heat to medium-low and simmer, covered, for 10 minutes.

Stir occasionally. Return heat to medium high until boiling again. Add rice. Return to boil. Once boiling again, reduce heat to medium-low and simmer, covered, for 15 minutes.

While simmering, add cornstarch to mixing bowl and whisk in cold heavy whipping cream until well blended. Return bowl to refrigerator to keep cold.

After simmering soup for 15 minutes, slowly whisk in the heavy cream mixture into pot. This will thicken the soup to a chowder consistency. Simmer for an additional 15 minutes.

Serves great with French or sourdough bread. Makes a large pot of soup. Refrigerate or freeze leftovers.

Submitted by: M. Simpson