Search
  • Eat, Darling, Eat

Curried Chicken and Apple Soup

Updated: Apr 15

(by Adele L. Kellman)


4 T. butter

1/2 c. diced onions

1 carrot, diced

2 stalks celery, diced

2 t. curry powder

1 1/2 T. flour

4 c. chicken broth

1 t. salt

1/4 t. freshly ground pepper

1/8 t. thyme

1/2 c. cooked rice

1/2 c. cooked diced chicken

1/4 c. diced raw apple

1/2 c. light cream

Melt butter in a saucepan.

Sauté the onions, carrots and celery 10 minutes but don’t let them brown.

Blend in curry powder and flour.

Warm the broth and gradually add it, stirring with a whisk until it reaches a boil.

Cook for 20 minutes over low heat.

Add the salt, pepper, and thyme, then puree in a blender.

Return mixture to saucepan, then add rice, chicken, apple, and cream.

Heat but do not boil.

Serves 6.


Recent Posts

See All

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme

Shepherd's Pie

(by Emily Berry) 2 Oxo beef bouillon cubes 1/2 pint boiling water 4 t. Bisto gravy granules 1 lb. chopped beef 1 onion, diced 14 oz. can baked beans 5 large potatoes, peeled and cut into quarters. 1 T