Get rice and chicken cooking while the ingredients are being chopped.
Heat butter and saute onion, celery, and carrot. After about five minutes, add the flour and the curry.
Add the chicken broth and the apple; stir well and simmer for about twenty minutes until vegetables are softened. At this point I add 1/2 cup cooked rice and use an immersion blender to completely blend the soup, though an original blender will work as well.
Add the cooked chicken, remaining rice, salt, pepper, and thyme. Simmer for as long or as little as you want, but cook at least 10 minutes to allow the chicken to absorb the flavors of the soup,
When you are ready to serve the soup, gently heat the cream and add to the soup in each bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1007g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1316 (63%)|
|Amt Per Serving||% DV|
|Total Fat 146.2g||195 %|
|Saturated Fat 49.4g||247 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 710.8mg||219 %|
|Sodium 705.2mg||24 %|
|Potassium 1823.7mg||48 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.4g|
|Protein 163.4g||233 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2088
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