Savory Curried Chicken, Wild Rice, and Apple Soup

Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 208 Calories

Ingredients

• 1 cup golden raisins
• 2 tablespoons lemon juice
• 3 tablespoons butter
• 3 tablespoons olive oil
• ¼ cup chopped fresh parsley
• salt and pepper to taste
• ¼ teaspoon ground cayenne pepper
• 2 onions, finely chopped
• 2 cups cooked wild rice
• ½ cup slivered almonds
• 2 apples, cored and chopped
• 8 cups chicken stock
• 3 stalks celery, finely chopped
• 2 tablespoons Madras curry powder
• 4 cups chopped cooked chicken
• ½ cup mango chutney
• 3 cloves garlic, minced - or more to taste
• 1 (28 ounce) can chopped tomatoes in juice

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Spread almonds onto a baking sheet with edges.

Step 3

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.

Step 4

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.

Step 5

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.