Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Whole chicken legs (thighs with drumsticks) |
8 cups | Water |
3 larges | Carrots |
2 mediums | Onions |
2 \N | Stalks celery with tops |
1 \N | Bay leaf |
2 tablespoons | Vegetable oil |
2 tablespoons | Curry powder |
1 tablespoon | All-purpose flour |
1 cup | Cooked brown rice |
1 \N | Granny Smith apple, cored and chopped |
1 teaspoon | Fresh or 1/2 t dried thyme leaves |
½ teaspoon | Salt |
½ teaspoon | Ground black pepper |
\N \N | Sprigs fresh thyme (opt.) |
\N \N | Plain yogurt (opt.) |
1. Several hours before serving, make chicken broth: In 8-quart saucepot, combine chicken legs and water. Quarter one carrot and one onion; remove leafy tops from celery. Add carrot and onion quarters, celery tops, and the bay leaf to pot with chicken. Heat mixture to boiling over high heat; skim off and discard foam from surface.
Reduce heat to low and simmer mixture 2 hours. Strain mixture, removing chicken legs. Set chicken aside to cool. Discard vegetables from broth.
2. To make soup, chop remaining carrots, onion, and the celery. In 2½-quart saucepan, heat oil over medium heat. Add chopped vegetables and saute until onion is golden. Add curry powder and flour; cook, stirring constantly, 2 minutes. Gradually add chicken broth, stirring constantly; reduce heat and simmer mixture 30 minutes.
3. Add rice, apple, thyme, salt, and pepper; simmer 20 minutes longer. To serve, ladle into soup plates, garnish each with a sprig of thyme, if desired. (Pappy often topped this soup with plain yogurt.)
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>