Savory Curried Chicken, Wild Rice, and Apple Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Savory Curried Chicken, Wild Rice, and Apple Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread almonds onto a baking sheet with edges.
  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.
  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.
  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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