Celiac.com 10/27/2015 - Soup season looms large, and this curry chicken soup will surely foot the bill. Chicken, rice, onions, celery and carrots anchor this delightful soup that gets a tangy zing from the addition of some tart apples.
- 1½ pounds boneless, skinless chicken thighs, trimmed of visible fat
- 2½ cups chicken stock
- 2½ cups water
- 1 large onion, chopped
- 2 medium Yukon Gold potatoes, parboiled chunks
- 2 ribs celery, chopped
- 2 carrots, chopped
- 2 tablespoons butter
- 1½ tablespoons yellow curry powder, to taste
- 1 tablespoon olive oil
- 2 bay leaves
- 1½ teaspoons kosher salt
- ⅓ cup uncooked basmati rice
- 2 tart apples, cored, peeled, and chopped
- ¼ cup heavy whipping cream
- ½ cup plain yogurt as garnish
- 1½ tablespoons minced chives as garnish
Parboil, rinse and dry potatoes in advance.
Heat butter and olive oil on medium high heat in a large stock pot.
Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften.
Add the bay leaves. Add the curry powder and mix to coat.
Add the chicken thighs and potato chunks, and stir to coat with the curry mixture.
Add the stock, water and salt to the pot.
Bring to a simmer for about 20 minutes.
Remove the chicken pieces from the pot.
When the chicken is cooked through, remove from pot and place on a cutting board and allow to cool to the touch.
Add the rice and the chopped apples to the soup.
Return to a high simmer for about 15 minutes, until the rice is cooked through.
While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits.
Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more.
Then stir in the cream. Serve warm with toasted gluten-free bread.