Wednesday, March 16, 2011

Chicken, Apple and Curry Soup

I got this recipe from Cathy Comb. This soup is tasty. Brad said that this is his favourite soup that I have ever made. If you like curry you will like this soup. Great to make with leftover rotisserie chicken.

2 TBSP. Olive oil
2 Cups Chopped Celery
1 Cup Chopped Carrots
1/2 Cup Chopped Onion
4 Cups Chicken Broth
1 Cup Chopped Apple
1/4 Cup uncooked Long-Grain Rice
2 tsp. Curry Powder
1/8 tsp. Dried Thyme
1/2 Half & Half Cream (or milk)
2 TBSP. Flour
1 Cup Chopped Cooked Chicken
Salt & Pepper to Taste

In a large saucepan, heat oil and cook celery, carrots and onion for 5 minutes. Carefully add broth, apple, rice, curry powder and thyme. Bring to a boil; reduce heat and simmer, covered for 15-20 minutes, or until rice is tender.

In a glass measuring cup, blend cream and flour. Stir into vegetables in saucepan. Cook and stir until thickened and bubbly. Stir in chicken, season to taste and heat through.

To Serve: Ladle soup into bowls, garnish each serving with an apple slice. Serves 4.

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