1cupchopped carrots, about 3 large carrots, peeled
1cupthinly chopped celery, about 3 stalks
¼cupall-purpose flour
2tablespoonscurry powder or 1 tablespoon hot curry powder
6cupslow-sodium chicken broth
½mediumGranny Smith or other tart apple, cored, peeled and chopped
2cupscooked rice, white or brown
2cupscooked diced chicken, about 2 chicken breasts
1teaspoonsalt
¼teaspoondried thyme
½teaspoonblack pepper
¾cupwhipping cream
Instructions
In a large pot, heat the oil over medium heat until rippling and 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 cream, warm the soup through, and serve.
Notes
Plan Ahead: this recipe makes use of already cooked rice and chicken so plan accordingly!