Curried Chicken and Apple Soup

March 6, 2017

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.

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