(Food Network Recipe Modified by Maggie Botelho)
Yields 4 – 6 servings
1 Cup diced onion (I used Vidalia, but storage would be fine)
6 Carrots, diced
4 Celery stalks
½ Cup butter
3 Tablespoons flour
2 Teaspoons curry (I halved this, as the prescribed 4 teaspoons was very spicy)
8 Cups chicken stock
2 Granny Smith apples, peeled, cored & diced
1 Cup cooked white rice
1 Cup cooked diced chicken
1 Teaspoon salt
¼ teaspoon dried thyme
½ teaspoon ground black pepper
1 cup cream – hot
Directions:
In a large stockpot, over medium heat, add the onions, carrots, celery stalks & butter. Cook until tender. Stir in flour & curry and cook for 3 minutes. Add the remaining ingredients, except the cream. Let simmer for 15 minutes & add the cream.
