Curried Chicken Rice Soup
|Chicken breasts||2 , halved, skinned, boned, and cut into bite-size pieces|
|Butter||1 1⁄2 Tablespoon, melted|
|Onions||2 Large, chopped|
|Celery stalks||2 , chopped|
|Leeks||3 , chopped|
|Chicken stock||7 Cup (112 tbs)|
|Tart apples||2 , chopped|
|Curry powder||3 Tablespoon (Preferably Use Madras Variety)|
|Cooked brown rice||3 Cup (48 tbs)|
|Tamari/Soy sauce||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Blackstrap molasses||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
In a large heavy-bottom saucepan, saute the chicken in 1/2 tablespoon of melted butter.
Remove the chicken and set aside.
Add the remaining butter to the saucepan.
Cook the onions, celery, and leeks over low to medium heat until they are soft and lightly browned.
Stir 3 cups of the stock, apples, and curry into the vegetables.
Combine the vegetable and apple mixture and remaining stock.
Process a few cups at a time in a blender on low speed until smooth.
Place in a 3-quart container and allow flavors to blend for 2 to 4 hours or overnight.
Return the blended mixture to the saucepan and bring to a boil.
Stir in the cooked chicken pieces, rice, tamari, lemon juice, and molasses.
Push the garlic through a garlic press into the soup.
Return to a boil, reduce heat, cover, and simmer for about 15 minutes.