Curried Chicken and Rice Soup with Apples
Fragrant chicken and rice soup spiced with curry and accented with apples. Can be made dairy free by substituting coconut milk for the half and half.
Servings: 4 servings
Calories: 370kcal
Ingredients
- 3 tablespoons butter
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- ½ large yellow onion peeled and chopped
- 1 large apple peeled, cored, and chopped
- 2 teaspoons curry powder
- 3 tablespoons all purpose flour
- 4 cups chicken broth
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- ⅓ cup white rice
- salt and pepper to taste
- ¼ cup half-and-half cream or coconut milk
Instructions
- In a large pot over medium heat, melt butter and saute onions, carrots and celery until onions are translucent. Add apple and curry powder. Cook and stir until curry is fragrant, about two minutes. Add flour and stir to combine, cooking another two minutes.
- Pour in chicken broth. Add chicken and rice. Bring up to a boil and turn heat down to medium-low, simmering about 20 minutes or until rice is cooked through, stirring occasionally to prevent rice from sticking to bottom of pan.
- Season with salt and pepper to taste and pour in half-and-half. Ladle into bowls and serve while hot.
Nutrition
Serving: 2 cups | Calories: 370kcal | Carbohydrates: 32g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 1120mg | Potassium: 760mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5580IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg