- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 apple, cored and chopped
- 1/4 cup white rice (see notes)
- 1 skinless, boneless chicken breast half - cut into cubes
- salt to taste
- ground black pepper to taste
- 1 pinch dried thyme
- 1/2 cup heavy cream, heated
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.
Note to Self: We should have doubled this. It was just enough for everyone to have a bowl so no seconds or leftovers. Everyone (except McKenna, surprise, surprise) LOVED this. We added more rice because with the 1/4 cup it was really soupy and we didn't think it would be quite enough for the whole family. So we had about 2 cups of leftover rice from last night that we added which made it more like a stew consistency. You could cut out the rice and just serve it soupy over steamed rice and that would be great too. It was really good and I will definitely be adding this to my regular rotation. Great comfort food with a nice flavor.
Found on Allrecipes.com
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