Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter (or coconut oil)
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and grated
1/4 cup white rice
1 skinless, boneless chicken breast, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch dried thyme
1/2 cup heavy cream, heated
Directions
1. In a large soup pot over medium heat add butter (or coconut oil) and saute onions, celery, and carrot for 7 minutes. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 30 minutes.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. In a microwave-safe bowl add cream and microwave at low power for one minute. Before serving, add hot cream.
Yield: 6 servings