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Chicken and Curry Soup

Category: Lunch & Dinner
Best for: Soup Season!
Serves: 8

My dad started to make this soup and its on the menu often during these cold winter months! It has simple ingredients, and is a great change up from boring meal planning with the addition of curry!

I love that this soup is hearty, creamy and still has some vegetables. When I first tried it I was pleasantly surprised by the addition of apples! It adds a sweet flavour and texture to the soup.

Give it a try!

3 Tbsp

Donia Farms Sea Salted Butter

1 large


1 cup

Celery, chopped

1 cup

Carrots, chopped


Bay leaves

2 Tbsp

Curry Powder


Boneless, skinless chicken thighs

2 cups

Chicken Stock

2 1/2 cups


1 1/2 tsp


1/3 cup

Basmati rice

2 cups

Apples, cored and peeled

Donia Farms Natural Yogurt, for topping

Chives, for topping

  1. Add the butter to a large soup stock pot. Once melted add the onions and saute until just tender. Then add in the carrots, celery, and curry Cook for about 5 minutes until vegetables just become tender.

  2. Next, add in the chicken stock, milk, chicken and salt. Bring the mixture to a low boil, then simmer and place the lid on for 20 minutes or until the chicken is cooked. Remove the chicken from the pot and place on a plate.

  3. Next, add the rice and apples to the soup. simmer for 15 minutes or until the rice is cooked.

  4. Shred or dice the chicken and add it back into the soup, along with any juices from the chicken. Heat for another few minutes until chicken is warmed.

    Option: If you like thick soup, before adding the chicken into the soup, use an immersion blender to partially blend some of the soup! Dont blend too much, you want to keep the texture of the veggies and rice 🙂

  5. To serve, top the soup with a dollop of Donia Farms Natural Yogurt and fresh chopped chives!

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