(See dairy-free and gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 8 tablespoons butter
- 1 cup finely chopped yellow onion
- 4 celery ribs, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 tablespoons flour
- 4 teaspoons curry powder
- 8 cups chicken broth
- 3/4 cup white or brown rice
- 1 apple, cored and finely chopped
- 2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
- 1/4 teaspoon fresh thyme
- 1 cup half and half
- In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes. Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes.
- Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes.
- Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done.
- Let cool for a few minutes before serving – it gets very hot!
Dairy free: Substitute coconut milk for the half and half.
Gluten free: Substitute 1 1/2 tablespoons cornstarch for the flour. Stir cornstarch into 1/4 cup water until smooth before adding to soup. Use gluten-free chicken broth.
Make ahead: Soup can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat. If soup has thickened while sitting, thin with additional chicken broth.
- Category: soups, main dishes
- Method: stovetop
- Cuisine: Indian