A deliciously quick chicken curry soup, made even more delightful with the unexpected addition of apples!
Ingredients
- 1 whole boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, finely minced
- 1/4 cup all-purpose flour
- 1 tbsp curry powder
- 32 oz chicken broth
- 2 cups half-and-half
- 1 Granny Smith apple, peeled and diced
- 1 tbsp sugar (white or brown), adjust to taste
- 2 tsp salt (more to taste)
- Freshly ground black pepper
- Cayenne pepper (optional, for heat)
Directions
- Season the diced chicken with salt and pepper. In a large pot, heat 2 tablespoons of butter over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining 2 tablespoons of butter and reduce the heat to medium. Add the diced onion and garlic, stirring occasionally, until the onions begin to soften and brown.
- Sprinkle the flour over the onions and stir to combine. Add the curry powder and cook, stirring constantly, for about one minute.
- Gradually pour in the chicken broth, stirring well to combine. Let the mixture simmer for about 5 minutes, then add the half-and-half, salt, pepper, and sugar. Continue to cook for another 5 minutes, allowing the flavors to meld.
- Stir in the cooked chicken and diced apple, then let the soup simmer for an additional 5 to 10 minutes, until heated through and the apples begin to soften.
- Remove from heat and let the soup sit for 5 to 10 minutes before serving. Taste and adjust seasonings if necessary, adding more salt, pepper, or cayenne for extra flavor or spice. Enjoy!
