My husband came home from work one day telling me about this great soup he had a lunch. The name was familiar, I remembered seeing it one one of my favorite recipe blogs. This soup was incredibly good! Of course we love a good curry. This was a bit spicy, it may have been the brand of curry that I used which seems to be spicier than what I usually buy. So, you might want to start with less, and you can always add more. I added a little sugar, a full apple and half and half instead of cream. My family loved this! We ate it with some store bought Naan bread warmed in the oven. Melanie has a recipe for homemade Naan that I can’t wait to make!
*Note: this recipe makes use of already cooked rice and chicken so plan accordingly!
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
1 Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced or shredded chicken, (about 2 chicken breasts)
1 teaspoon salt
1 Tbs brown sugar
¼ teaspoon dried thyme
½ teaspoon black pepper
2 cups half and half (or 1 cup cream)
In a large pot, heat the oil over medium heat until hot.
Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes.
Stir in the flour and curry and cook for one minute, stirring constantly.
Slowly whisk in the broth until well combined and bring the soup to a simmer.
Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper.
Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.
Add the half & half and warm the soup through.
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