From the kitchen of Stephanie Knewasser
In a large pot, sauté for 10 minutes:
3/4 c chopped onion
3/4 c sliced celery
1 c sliced carrots
1/4 cup butter
Stir in until incorporated:
2 Tbsp flour
2 tsp curry powder
Cook for 3 more minutes.
Stir in:
5 c chicken broth
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Add:
1/2 c cooked shredded chicken (boiled, rotisserie…)
1 peeled and chopped apple
1/3 c uncooked white rice
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
Simmer until rice is done, about 15 minutes.
Add:
1/2 c – 2/3 c heavy cream
Garnish with parsley.
NOTES