Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Canola oil

  2. 2 teaspoons 10ml Onions - coarsely chopped (large)

  3. 2 teaspoons 10ml Celery stalks - coarsely chopped (large)

  4. 1 teaspoon 5ml Garlic clove - minced (large)

  5. 4 cups 948ml Chicken stock - defatted

  6. 2 cups 474ml Apples -see note (large)

  7. 2 cups 220g / 7.8oz Carrots - coarsely chopped (medium)

  8. 1/4 cup 36g / 1 1/3oz Fresh parsley - coarsely chopped

  9. 2 tablespoons 30ml Sweet red peppers - coarsely chopped

  10. 1 cup 237ml Water

  11. 1/2 cup 118ml Boiling potatoes - peeled & diced

  12. 2 1/2 teaspoons 12ml Curry powder

  13. 1 teaspoon 5ml Chile powder

  14. 1/2 teaspoon 2 1/2ml Ground allspice

  15. 1/4 teaspoon 1 1/3ml Dried thyme

  16. 1/4 teaspoon 1 1/3ml Black pepper

  17. 1 1/2 lbs 681g / 24oz Chicken wings

  18. 1 lb 454g / 16oz Chicken breast halves without skin

  19. 1 1/4 cups 78g / 2.8oz Tomatoes, canned - chopped

  20. Salt

Instructions Jump to Ingredients ↑

  1. Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet peppers and cook, stirring, 3-4 minutes longer.

  2. Stir in remaining stock, water, potatoes, curry powder, chile powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes.

  3. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days.


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