Mulligatawny Soup

From the kitchen of Rachel Harding


A friend in Iowa made this soup at your ward Chili/Soup Cook-Off and I loved it!
 
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme (we have always left the thyme out, up to you)
½ teaspoon black pepper
¾ cup whipping cream
 
In a large pot, heat the oil over medium heat until hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.