- 1 cup diced onions
- 4 to 6 carrots, diced
- 4 celery stalks, diced
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 4 teaspoons curry powder
- 8 cups chicken stock
- 2 Granny Smith apples, peeled, cored and diced
- 1 cup cooked white rice
- 1 cup cooked diced chicken
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 cup cream, hot
In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Judy Miles, owner of The Little Depot Diner in Peabody, MA.