Ingredients Jump to Instructions ↓

  1. 1 Celery

  2. 1 tablespoon 15ml Butter or margarine

  3. 1/2 cup 31g / 1.1oz Finely-chopped onion

  4. 1 1/2 teaspoons 7 1/2ml Curry powder

  5. 3 cups 711ml Chicken broth

  6. 3/4 teaspoon 3.8ml Salt

  7. 1 Freshly-ground white pepper

  8. 1/2 cup 73g / 2.6oz Diced pared apple

  9. 1/4 cup 15g / 1/2oz Flour

  10. 3/4 cup 177ml Water

  11. 1/4 cup 59ml Milk

  12. 1 cup 62g / 2 1/5oz Diced cooked chicken

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim stem end from celery. Remove leaves, tie with a string into a bundle; set aside. Separate stalks into ribs; thinly slice enough to make 3 cups. In large saucepan melt butter. Add onion and curry powder. Cook, stirring until onion is transparent. Add chicken broth, salt, white pepper and reserved celery leaves. Bring to a boil. Reduce heat; simmer covered, for 15 minutes. Add reserved celery slices. Simmer until barely crisp-tender, about 10 minutes. Remove celery leaves. Add apple; simmer for 1 minute. Mix flour and water; blend mixture into saucepan along with milk. Cook, stirring until slightly thickened, about 3 minutes. Stir in chicken, heat until hot. This recipe yields ?? servings.


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