' With fall now officially here, my thoughts are turning to comfort foods. Soups, stews and other wonderfully warm meals often fit the bill. My local grocery store (and the market in town where we buy most of our meat when it’s not on sale) now have cider, and when I found this recipe, I knew I had to give it a try. I made a few changes from the original to make it better suit the tastes of my family. It turned out very good, and has been added to the “please make this again” list.
Curried Chicken and Cider Soup
Serves 4
1 tablespoon extra virgin olive oil
1 whole onion — chopped
1 tablespoon fresh ginger — grated
salt and pepper
2 teaspoons curry powder
1 teaspoon cumin
1 cup apple cider
4 cups chicken broth
1 large sweet potato — peeled and cut into 1-inch chunks
3 cups mirepoix (carrot, onion and celery), Kroger brand (frozen)
2 cups cooked chicken — shredded
In a large saucepan, heat the olive oil over medium heat. Add the onion, mirepoix and ginger and 1 tsp salt and cook, stirring occasionally, for 5 minutes or until softened. Add curry powder and cumin and cook, stirring, for 3 minutes. Stir in cider, scraping the bottom of the pan. Add the chicken broth and the sweet potato and bring to a boil. simmer until vegetables are tender, about 10 minutes.
Using an immersion blender, puree the soup. If you’ve got a regular blender, puree the soup in batches and return it to the pot. Stir in the chicken and warm it through over medium heat. Season with salt and pepper, then serve.
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Per Serving (excluding unknown items): 294 Calories; 8g Fat (26.2% calories from fat); 28g Protein; 25g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 876mg Sodium. (I’m not so sure about this Sodium count. I used home made stock, and I’m pretty sure the sodium content is lower that stuff purchased from the store.)
Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.
NOTES : Based on the Curried Chicken-and-Chowder Soup recipe at www.rachaelraymagazine.com
