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Creamy Chicken Curry Soup

Created by ImPat on July 24, 2019

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, thinly sliced
600 grams boneless skinless chicken thighs (fillets, trimmed and cut into 2cm pieces)
300 grams sweet potato (peeled and grated)
1 apple (green apple, peeled and grated)

Step 1: Heat oil in a stockpot over a medium heat and add onion, garlic and celery and cook, stirring, until onion is soft. Increase heat to high.
Step 2: Add chicken, potato, apple and curry powder and cook, stirring, until chicken starts to colour and then add stock and bring to boil and gently boil, covered, for 10 minutes.
Step 3: Add rice and simmer, covered, for a further 10 minutes, or until rice is tender.
Step 4: Season and stir in half the coriander.
Step 5: Serve soup topped with yoghurt (optional) and sprinkle with remaining coriander.
Step 6: TIP - sweet potato will break down and help to thicken the soup slightly.