Serves: 5
Total Calories: 377
Combine chicken, peppercorns, celery, and whole onion with water in a large saucepan. Cover and simmer 1 hour, or until chicken and vegetables are tender. Cool. Remove chicken from skin and bones, cut into bite-size pieces, and set aside. Discard skin and bones. Remove and strain liquid for stock.
Sauté diced onion and carrots in butter in medium saucepan over low heat for 5 minutes, or until onion is golden but not brown. Add curry powder and sauté for an additional 10 minutes. Add reserved stock, bring to a simmer and cook over medium heat for 5 minutes.
Mix cornstarch with 1/4 cup water and stir this into simmering stock. Add salt, sugar, and reserved chicken. Add cream, heat through, cut do not boil. Adjust seasoning to taste. Garnish each serving with an apple slice.
This Chicken Curry Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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