Ingredients
The following ingredients have 4 Servings
- 2 tablespoons extra-virgin olive oil
- 1/2 large sweet onion, chopped
- 3 carrots, chopped
- 2 large celery stalks, chopped
- 1 large green apple, peeled, cored and grated
- 2 tablespoons all-purpose flour
- 2 tablespoons yellow curry powder, add more at the end if you prefer a stronger flavor
- 64 ounces reduced-sodium chicken stock or broth
- 1 cup orzo or white rice
- 4-6 cups cooked, diced chicken (I use the meat from a whole rotisserie chicken)
- kosher salt & freshly ground black pepper
Instruction
- Preheat a soup pot and add olive oil. Add onions, celery and carrots, saute for approximately 5 minutes or until vegetables are starting to soften. Add apple, cook another minute or two. Add flour and curry powder, stir well and cook one minute more. Add chicken stock, bring to a boil then reduce heat. Simmer for 30-60 minutes.
- Using an immersion blender, puree soup until smooth. Add orzo or rice and diced chicken, simmer until orzo or rice is cooked through and chicken is hot. Season well to taste and serve immediately.
