• 2 half breasts of chicken
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 tablespoons margarine
  • 1/2 cup finely diced onion
  • 1 small clove garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • 1 pint half-and-half (light cream)
  • Water
  • 1 raw apple, peeled and chopped
  • Salt to taste
  • Dash of black pepper


In large saucepan, cover chicken breasts with the broth. Bring to boil, skim, cover and simmer until chicken is cooked, about 20 minutes. Remove chicken from pan; when cool enough to handle, remove skin and bones from chicken and cut meat into fine dice. Set aside. Skim excess fat from chicken broth; strain, then add enough water to make 2 quarts. Set aside. Melt the margarine in a large heavy pot. Add the onion and saute until onion is soft, but not brown. Stir in flour and curry powder; stir for 1 minute. Gradually stir in the cream and chicken broth. Cook and stir over low heat until smooth and thickened slightly. Stir in the apple and reserved chicken for the last few minutes of cooking. Season the taste with salt and pepper. (May use more surry powder if a spicier soup is desired.)

6 servings.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers