Chicken and rice Mulligatawny soup

By emtoothfxr

nice for cold or rainy day, kids loved it

Ingredients

• 1/2 cup chopped onion
• 2 stalks celery,
• chopped 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1 cup white or brown rice -use leftover already cooked rice
• 3-4 skinless, boneless chicken breast tenders, thin cut - cut into cubes
• salt to taste ground
• black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated
• add some kale and diced red bell peppers also

Preparation

Step 1

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.