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
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Ingredients
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2
celery stalks
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2
carrots
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2/3 cup
onions
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1/4 cup
butter
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2 tablespoons
flour
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2 teaspoons
curry powder
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4 cups
chicken broth
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1/2 cup
basmati rice
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2
cooked diced chicken breast halves
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salt, to taste
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black pepper, to taste
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1 dash
cayenne pepper
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1
apple, diced
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1/2 cup
heavy cream, heated up
Directions
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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.
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Add rice, chicken, salt and peppers. Simmer 10 minutes. Add apples and simmer an additional 10 minutes.
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When rice is tender, slowly add cream to soup, stir, and serve.
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