My daughter in law introduced me to this soup and when I asked for the recipe she told me she'd gotten it from our other daughter in law so there's no doubt that great cooks think alike.
After serving it for lunch today I realized I'd left out the cooked rice.
It was delicious even without it.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 large clove garlic minced
- 2 large boneless skinless chicken breast cut into 1/2" cubes
- 1 1/2 teaspoon curry powder (or to taste)
- 1/2 teaspoon chili powder
- 3 whole cloves
- 1/2 teaspoon ground cumin
- 1 tablespoon grated fresh or frozen ginger
- 1 1/2 cups canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon seasoned pepper (like Montreal steak spice)
- 1/2 teaspoon salt (or to taste)
- 1 large Granny Smith apple peeled and chopped fine
- 1 cup unsweetened coconut milk
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 cup cooked basmati rice
- Over medium heat, melt butter and add olive oil to your large soup pot.
- Cook onion, carrots and celery until they begin to soften.
- Add garlic and cubed chicken and cook until chicken is almost done.
- Add spices, tomatoes and chicken broth, salt and pepper and bring to a boil.
- Reduce heat to low and simmer for 10-15 minutes.
- Stir in apples and cook just until they begin to soften then
- Add the parsley, rice, coconut milk and lemon juice and heat gently.
Tip: Instead of adding raw rice to the soup during the cooking, I like to add rice that's already been cooked at the end so that it doesn't absorb the broth and over-thicken the soup.