Chicken Apple Soup Recipes

CHICKEN-AND-APPLE CURRY SOUP

Steps:

• In a large saucepan cook celery, carrots, and onion in hot oil over medium heat 5 minutes. Stir in apples, curry powder, salt, and dried thyme. Cook and stir 3 to 4 minutes more or until apples are just tender. Stir in broth and apple juice. Bring to boiling; reduce heat.
• In a screw-top jar combine the half-and-half and flour; shake well. Stir into saucepan. Cook and stir until slightly thickened and bubbly. Stir in chicken; heat through.
• If desired, top each serving with fresh apple slices and snipped fresh thyme1.

CHICKEN APPLE SOUP

Steps:

• Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes.
• Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.

CHICKEN-APPLE SAUSAGE AND PASTA SOUP

Steps:

• In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
• In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

APPLE MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
• Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
• Pour in coconut milk and chicken stock and bring to a boil.
• Add squash and reduce heat to simmer for 15 minutes.
• Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
• Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.