Wednesday, March 21, 2018

Curried Chicken and Apple Soup

If you and your guests like curry, you'll love this rich, flavorful soup. It's best if made on the day of your event. 

2 teaspoons vegetable oil or olive oil
2 pounds boneless skinless chicken breasts (about 6 big breasts)
2 large onions, chopped
8-10 garlic cloves, crushed or chopped (or 1-2 tablespoons bottled crushed garlic)
2 medium bell peppers, of any color, chopped
3 tablespoons curry powder
2 tablespoons grated fresh ginger, or 1/2 tablespoon ground ginger
1/2 teaspoon black pepper 2 teaspoons salt
10 cups chicken broth
4 15-ounce cans diced tomatoes
4 apples, chopped in small chunks (Granny Smith or Fuji work well-the crisper, the better!)
1 1/2 cups rice

Optional garnishes: chopped cilantro, plain yogurt, sour cream

1. Saute oil, chicken breasts, onions, garlic, peppers, curry powder, ginger, salt, and pepper down to the broth/ stock together in large soup pot until chicken isn't pink anymore and onion is tender.

2. Add the chicken broth, diced tomatoes, and rice. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes.

3. Add the apples and simmer about 8 more minutes or until apples are somewhat soft and rice is done.

4. If desired, serve with a garnish of chopped cilantro and a dollop of plain yogurt or sour cream. Great with warm, crusty bread!

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