Author Notes
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
Ingredients
-
2
celery stalks
-
2
carrots
-
2/3 cup
onions
-
1/4 cup
butter
-
2 tablespoons
flour
-
2 teaspoons
curry powder
-
4 cups
chicken broth
-
1/2 cup
basmati rice
-
2
cooked diced chicken breast halves
-
salt, to taste
-
black pepper, to taste
-
1 dash
cayenne pepper
-
1
apple, diced
-
1/2 cup
heavy cream, heated up
Directions
-
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.
See what other Food52ers are saying.