Ingredients
½cupbutter
1yellow onion,chopped
2celery stalks,finely chopped
2carrots,diced
¼cupflour
2tbspcurry powder
1tspkosher salt
½tsppepper,coarse ground
¼tspCayenne pepper
8cupschicken broth
1granny smith apple,cored and chopped
¼cuplong grain white rice
2chicken breasts,boneless and skinless, cut into small chunks
1cupheavy cream
Preparation
Add the butter to a large dutch oven on medium heat then add the onions, celery, and carrots and cook for 5 minutes before whisking in the flour, curry powder, salt, pepper, and cayenne until fully mixed in.
Slowly whisk in the first box of chicken broth until smooth then add in the second carton faster, bring to a boil then reduce to a simmer and cook for 30 minutes.
Add in the apples, chicken, and rice then simmer for an additional 18 to 20 minutes until the rice is finished cooking.
Finish with the heavy cream letting it come to temperature and rise back up to a simmer before serving.
