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Savory Curried Chicken, Wild Rice, and Apple Soup

MAEGANC

"Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple."
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Ingredients

55 m servings 208 cals
Original recipe yields 16 servings (1 gallon)

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread almonds onto a baking sheet with edges.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 208 calories; 8.8 g fat; 23.9 g carbohydrates; 9.7 g protein; 24 mg cholesterol; 462 mg sodium. Full nutrition

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Reviews

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This is one of the most delicious soups I have ever had! I made it last week and am making it again this weekend!!

This soup was very flavorful. So easy to make with simple ingredients. A definite winner!!!!