Here is my contribution: Curried Cream of Chicken Soup. I found this recipe at In the Heart of My Home. I've changed it just a little to make it fit my own family.
Curried Cream of Chicken Soup
1 TBSP. butter
2 cups chopped sweet onion
2 carrots peeled and chopped
1 TBSP. curry powder
Cook the above ingredients over low heat until tender.
7 cups chicken stock
2 lbs peeled, diced butternut squash
3-4 chicken breasts, bone-in (you can use a whole cut up chicken if you want)
1/2 cup basmati rice (I haven't tried it with rice, yet)
salt and pepper to taste
Bring to a boil, reduce heat, cover and simmer until chicken is done (25 minutes or so).
Cool chicken in stock. (I let it sit out a few minutes, too.)
Remove meat from bones and dice.
Remove fat from broth. (I usually remove the skin from the breast, so I don't have a lot of fat.)
Stain soup, reserve solids.
Puree solids in food processor or blender with some stock, in batches. This makes it so creamy and yummy.
Return puree to rest of stock. Add diced chicken.
1 cup half & half
10 oz. frozen peas, defrosted
Simmer 15 minutes or until peas are done.
This is really good with pumpkin muffins!
Even my kids like this soup. It is definately a family favorite.