Chicken Curry & Apple Soup


  • 2-3 chicken breast halves, sauted 12 minutes in butter
  • 2 tablespoons butter, melted in soup pot
  • 3 leeks, cut in half, sliced thin
  • 2 tart apples, diced
  • 1 cup apple juice
  • 1/2 cup apple cider
  • 3-4 cups chicken stock
  • salt & pepper to taste
  • 3 tablespoons Calvados
  • 1/2 cup heavy cream
  • 1 tablespoon curry powder
  • 1 tablespoon butter
  • French bread, toasted


  • Remove chicken, put aside.
  • Place the butter in the same pot. Add leeks and cook about 10 minutes until softened.
  • Add the apples, apple juice, vinegar and stock. Season with salt & pepper. Cook for 10 minutes. Add the chicken and cook another 5-10 minutes, covering the pot and cooking until chicken is cooked through.
  • Take the chicken from the pot and remove the skin. Cut into 1/2" chunks.


  • Just before serving, saute the curry in the 1 tablespoon of butter, cooking slightly. Add to soup. Return the chicken to the pot. Add the Calvados and heavy cream. Taste to correct seasoning. Serve with the French croute.SOURCE: Adapted from James Peterson