Weather: 21 degrees, frosty
What I’m listening to: the rumble of a diesel engine
Recently, an email popped up in my inbox from a reader who was raving about an old recipe from my first six weeks of blogging back in 2011 that I hadn’t thought about in a very long time. Gasp. The photos. <Maya buries head in her hands>. We’ve come a very long way folks. A very long way indeed.
Fresh snowfall was on the ground and I had been desperately craving soup while simultaneously searching for what recipe I might feature for my newspaper deadline. This email from a reader inspired me to resurrect this old recipe. It was perfect – seasonal and cozy and so delicious… and desperately in need of a makeover in the photo department.
The next week after the recipe ran in the newspaper, I received texts and emails about this soup, everyone delighted. Now I’m feeling inspired to revamp more of my old favorites. Thanks for the inspiration and encouragement, readers. You’re kind of amazing.
Psst… this would be great with leftover Thanksgiving turkey (I’ve also done it with rotisserie chicken).
You can also find this Curried Chicken & Rice Soup recipe in Alaska Dispatch News.
Curried Chicken & 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.
Yields: 4 servings
- 3 tablespoons butter
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 large onion, chopped
- 1 apple, peeled and chopped
- 2 teaspoons curry powder
- 3 tablespoons flour
- 4 cups chicken broth
- 1 pound chicken breasts, chopped or shredded
- 1/3 cup white rice
- Salt and pepper to taste
- 1/4 cup half-and-half cream or coconut milk
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.