𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐌𝐮𝐥𝐥𝐢𝐠𝐚𝐭𝐚𝐰𝐧𝐲 𝐒𝐨𝐮𝐩
INGREDIENTS
2 tablespoons extra virgin olive oil, divided
1 1/2 pounds chicken thighs, trimmed and cut into bit sized pieces
7 tablespoons butter
1 cup onion, diced
2 cups celery, diced
3 cups carrots, cut into bite-sized pieces
1 tablespoon fresh garlic, minced
3 tablespoons all-purpose flour
1 tablespoon mild curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon dry thyme
1/2 teaspoon white pepper
1 teaspoon kosher salt (adjust amount depending on how salty your chicken stock is)
2 quarts chicken stock, homemade if possible
1 cup dry basmati or white rice
Two large Granny Smith apples, cored, peeled and cut into bite sized pieces
1 cup heavy cream
INSTRUCTIONS
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