Difficulty: Easy - for beginners
4 cups Chicken Stock
2 cups Chicken Breast, diced chunky
1/2 cup Half and Half
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
Roux (1/3 cup butter and 2/3 cup flour)
For added heat, add cayenne pepper to taste
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style. Remove excess fat from the stock.
Add roux, milk and heavy cream. Let simmer until thicken.
Add the celery, carrots, and curry powder. Let cook until vegetables are half done.
Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning, add cayenne pepper to taste.
Makes about 6 small bowls, at about 370 calories per bowl. This is a very thick and rich soup. To make more healthy, add more chicken stock to thin it out. You can easily double the chicken stock and it will still be good, just not as rich (aka more healthy).