savory curried chicken, wild rice, and apple soup

Ingredients

• Servings: 1
• 1/2 cup slivered almonds
• 4 cups chopped cooked chicken
• 1/2 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 curry powder
• 1/4 teaspoon ground cayenne pepper
• 8 cups chicken stock
• 2 cups cooked wild rice
• 2 apples, cored and chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread almonds 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.