With a few cooler days after a sultry summer and football right around the corner, I am in the mood to start making soups again! This recipe also does quite well simmering in a crockpot all day. I've won several soup cookoffs with this! —CRussell
cooked diced chicken breast halves
salt, to taste
black pepper, to taste
heavy cream, heated up
In This Recipe
Chop or dice celery, carrots and onions and saute in butter in a large soup pot. When tender, add flour and curry powder and cook for 5 minutes. Slowly stir in the chicken broth and bring to a boil. Turn down heat and simmer for 30 minutes.
Add rice, chicken, salt and peppers. Simmer 10 minutes. Add apples and simmer an additional 10 minutes.
When rice is tender, slowly add cream to soup, stir, and serve.