- 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.
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