My nesting instinct kicked in when the weather turned so cooooolllllllddddddddd. (Curses!) I had some left over rice in the fridge, so I decided to create my own soup recipe to use up the rice.
I hate throwing out leftovers. It must have something to do with that whole "children starving in China" phrase that got pounded into our little brains when we were extremely vulnerable and gullible. I always pictured my mom packaging up the leftover meatloaf into a paper bag and taking it, dripping with grease, to the local U.S. Post Office and handing it over to someone named LaVerne for overnight shipping to Peking. (It was Peking back in the day, don't ya know.)
Anyway, sometimes this method of creating something new from leftovers doesn't always pay off--the amount of leftovers I salvage does not always justify the additional ingredients that I have to contribute to the dish, and the whole thing ends up costing more than dinner for four at
Ruth's Chris Steak House, for heaven's sake! But in a weird domestic-diva way, it gives me some small sense of satisfaction to recreate. This particular attempt turned out only so-so. But it was simple enough, and it seemed to suit this autumn day perfectly. If nothing else, it made my kitchen smell yummy nummy!

Carrots and onions are sauted in a bit of oil. As you can see, I let it get a little out of hand and the carrots and onions got the teeniest (a lot) too brown. So right from the start we were in for problems . . . .

I had some zucchini on hand so I added that to the overly-sauteed onions and carrots.
Next I added about four cups of chicken broth saved from cooking the chicken breasts which are added later. Then a couple of cans of evaporated milk go in making the soup really creamy without actually adding hip-enlarging and waist-expanding heavy cream.


So then comes the star of the show--two tablespoons of curry powder. (Either you love curry or you hate it, right? We happen to love it.)
Diced chicken breasts and that leftover smidgeon of rice go into the hot tub. I added a bit of salt and

pepper to spice things up a bit, and there ya go! On day two (it made a ton of soup), Dave boiled up some cubed potatoes and added those in place of the

slightly browned carrots (okay, okay already! They were burned. Are you happy now? And yes, he actually removed all of the carrots). The potatoes made it more like a chowder and were actually a brilliant addition.
I just couldn't serve this up for yet a third day to my long suffering family, so if anyone is interested, my freezer has no locks and the container is clearly marked, "Only So-So Chicken Curry Soup featuring Burned Onions and a Smidgeon of Leftover Rice." Help yourselves:)