Savory Curried Chicken, Wild Rice, and Apple Soup recipe
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Ingredients
- ½ cup slivered almonds 4 cups chopped cooked chicken ½ cup mango chutney 3 tablespoons butter 3 tablespoons olive oil 2 onions, finely chopped 3 stalks celery, finely chopped 3 cloves garlic, minced - or more to taste 1 (28 ounce) can chopped tomatoes in juice 1 cup golden raisins 2 tablespoons Madras curry powder ¼ teaspoon ground cayenne pepper 8 cups chicken stock 2 cups cooked wild rice 2 apples, cored and chopped ¼ cup chopped fresh parsley 2 tablespoons lemon juice salt and pepper to taste
Nutrition Info
- 207.5 caloriescarbohydrate: 23.9 gcholesterol: 23.7 mgfat: 8.8 gfiber: 3 gprotein: 9.7 gsaturatedFat: 2.5 gservingSize: -sodium: 461.8 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Savory Curried Chicken, Wild Rice, and Apple Soup
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Spread almonds onto a baking sheet with edges.
Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes, transfer to a large bowl. Add chicken and mango chutney to the bowl, stir.
Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins, continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper, stir.
Pour chicken stock into the pot, add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.