serves 4-6 people
Total time: 1 hour 15 min
Ingredients
1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter
3 tablespoons all-purpose flour
4 teaspoons curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup cooked white rice (more)
1 cup cooked diced chicken (more)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup cream, hot
Directions
- In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes.
- Add in the remaining ingredients, except the hot cream. *or add the apple, puree, then add chicken and rice) Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.
Food Network