Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style.
Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder.
Let cook until vegetables are half done.
Add 5- 6 cups of chicken stock .
Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender.
Add apples at the last minute. Adjust seasoning.
Add parsley when ready to serve.
I prefer to let this soup simmer for a longer period of time and let the apples practically dissolve. This is great with crusty bread and a green salad.
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|Serving Size: 1 (128g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 36.2mg||11 %|
|Sodium 142.6mg||5 %|
|Potassium 267.7mg||7 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.1g|
|Protein 12.4g||18 %|
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Calories per serving: 125
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