Chicken Curry Soup

September 13, 2008

This soup is really hearty and tasty.  The apples actually look like potatoes.  We had fun joking about how you could just convince yourself that these are actually potatoes.  As a bonus you will have a bunch of homemade chicken stock leftover.  I added enough to make it a very chunky soup.  Chris is not a big fan of soup so I try to make them more hearty. Just add as much as you like.  Almonds?  Odd I know.  The original recipe called for rice, a big no no, and Chris recommended trying the almonds.  He thought they would get soft but they did not.  But they do add a nice little “tooth” to the recipe.  My youngest son, Aaron, (the picky one) did not care for the almonds but he gobbled up the chicken and broth.  He has never cared for cooked carrots, celery or onions, but he ate those as well.  

If you are in a rush, you could used any cooked chicken and boxed chicken stock as long as it doesn’t have starch in it.

1 whole chicken cooked and meat removed (reserve the broth)

1 cup chopped onion

4 stalks celery, chopped

3 carrot, diced

1/2 cup butter

2 Tbs. teaspoons curry powder

1 tsp poultry seasoning

2 apple, cored and chopped

½ cup sliced almonds

salt to taste

ground black pepper to taste

1/2 cup heavy cream


Saute onions, celery, carrot, almonds and butter in a large soup pot. Add curry, salt, pepper & poultry seasoning and cook until tender. Add cream, apple, chicken & 1/3 of stock, mix well, and bring to a boil. Simmer for about 15 minutes.  Enjoy!  Serious goodness.  It’s just as good the 2nd time around.


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