BROCCOLI CHICKEN CREAM SOUP

1 pound chicken backs
1/3 cup chopped onion
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 3/4 cups water
3 tablespoons flour
1/4 teaspoon curry powder
2 cups (10-ounce package) frozen chopped broccoli
1 2/3 cups Carnation Instant Nonfat Dry Milk crystals
1 3/4 cups water

Place chicken backs, onion, salt, pepper, and 2 cups water in large saucepan. Heat to boiling. Reduce heat and simmer, covered, about 40 minutes or until chicken is tender. Remove backs and cool. Skim excess fat from top of broth if desired (strain broth if any bones are left in it).

Shred meat from bones and return to broth. Discard bones.

Mix flour and 1/3 cup broth until smooth. Stir into broth. Add curry powder and broccoli. Bring to boil. Reduce heat and simmer 10 minutes, stirring frequently. Remove from heat.

Combine instant milk crystals and 1 3/4 cups water until blended. Gradually stir into broth mixture. Heat to serving temperature. DO NOT BOIL.

Makes 5 2/3 cups
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975