½ cup chopped onion, 2 stalks celery, chopped, 1 carrot, diced, ¼ cup butter, 1 ½ tablespoons all-purpose flour, 1 ½ teaspoons curry powder, 4 cups chicken broth, ½ apple, cored and chopped, ¼ cup white rice, 1 skinless, boneless chicken breast half - cut into cubes, 1 pinch dried thyme, salt and ground black pepper to taste, ½ cup heavy cream, heated
Instructions
Melt butter in a large soup pot over medium heat. Sauté onions, celery, and carrot until soft, about 5 to 7 minutes. Stir in flour and curry powder and cook for 5 minutes, stirring frequently. Pour in chicken broth, mix well, and bring the mixture to a boil. Lower the heat and simmer for 30 minutes. Stir in apple, rice, chicken, thyme, salt, and pepper. Continue simmering until the rice is tender, 15 to 20 minutes. Just before serving, stir in hot cream.
Nutrition
Total Fat 16g 20%, Saturated Fat 10g 48%, Cholesterol 62mg 21%, Sodium 734mg 32%, Total Carbohydrate 14g 5%, Dietary Fiber 1g 5%, Total Sugars 3g, Protein 7g, Vitamin C 3mg 15%, Calcium 38mg 3%, Iron 1mg 6%, Potassium 186mg 4%
