Curry Chicken Soup

submitted by mlh4
from NY, US

3 Tbsp. butter
2 tsp curry (red or yellow, depending on heat and flavor preference)
1 1/2 Tbsp. flour
3 cups (750 mL) chicken stock
paprika, to taste
salt, to taste
1 egg yolk
1 cup (185g) chopped cooked chicken
1/2 (90g) cup diced carrots
1/2 (90g) cup white corn
3/4 (140g) cup egg noodles, cooked

Melt butter in saucepan. Add curry powder and flour to pan. Whisk
constantly over low heat for 3 minutes. Gradually add stock, whisking
until boiling. Beat egg yolk with fork. Add to soup. Add carrots, corn
and chicken. Simmer for 15 minutes and then add noodles. Simmer for 5
more minutes or until noodles are cooked but not mushy.
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