Curry Chicken and Rice Soup |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is one of my favourite recipes. It has such a wonderfully complex mix of flavours. Worth the effort! Enjoy! Ingredients:
1 cup uncooked chicken, diced |
1/4 cup onion, chopped |
1/4 cup celery, chopped |
1/4 cup carrot, diced |
2 tart apples, pared and chopped (if sweet do not add sugar) |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1 teaspoon curry powder (to taste) |
6 cups chicken broth |
1 tomato, peeled and chopped |
1/2 green pepper, finely chopped |
1 teaspoon dried parsley or 1 tablespoon fresh parsley, snipped |
1 teaspoon salt |
1 teaspoon sugar |
1/8 teaspoon mace |
2 whole cloves |
1 cup cooked rice |
Directions:
1. Cook chicken, onion, celery, and apple in melted butter in a large saucepan or dutch oven until lightly browned.
2. Stir in flour and curry powder. Gradually add chicken broth, stirring constantly.
3. Stir in remaining ingredients. cook, covered, over low heat until chicken is tender.
4. Remove and reserve chicken. Strain soup, discarding cloves.
5. Puree vegetables in an electric blender or food processor. Return soup and vegetable puree to saucepan. Mix in chicken and heat to serving temperature.
6. Mix in hot cooked rice and serve.
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