Ingredients

• neutral oil: 1 tablespoon
• unsalted butter: 2 tablespoons
• yellow onion, diced: 1 medium
• carrots, diced: 2
• celery stalks, diced: 2
• kosher salt: to taste
• black pepper: to taste
• all-purpose flour: 3 tablespoons
• chicken stock: 4 cups
• yellow curry powder: 1.5 tablespoons
• dried thyme: 1 teaspoon
• boneless skinless chicken breast, diced: 1 pound
• Granny Smith apples, diced: 2
• heavy whipping cream: 1 cup
• cooked white rice: 3 cups

Steps

1. Heat a large pot over medium-high until hot, then add {{neutral oil: 1 tablespoon}} and {{unsalted butter: 2 tablespoons}}.
2. Add the aromatics: {{yellow onion, diced: 1 medium}}, {{carrots, diced: 2}}, and {{celery stalks, diced: 2}}. Season lightly with {{kosher salt: to taste}} and {{black pepper: to taste}} and saute 3–4 minutes until just beginning to soften.
3. Sprinkle in {{all-purpose flour: 3 tablespoons}} and stir to coat the vegetables; cook 5 minutes to form a light roux.
4. Whisk in {{chicken stock: 4 cups}} all at once, stirring briskly to smooth out any lumps; bring to a gentle simmer.
5. Season the soup base with {{yellow curry powder: 1.5 tablespoons}} and {{dried thyme: 1 teaspoon}}; simmer 3–4 minutes.
6. Add {{boneless skinless chicken breast, diced: 1 pound}} and simmer gently 8–10 minutes, stirring occasionally, until the chicken is just cooked through.
7. Stir in {{Granny Smith apples, diced: 2}} and simmer 3–5 minutes until the apples are tender but not mushy.
8. Pour in {{heavy whipping cream: 1 cup}} and simmer 2–3 minutes more; adjust with {{kosher salt: to taste}} and {{black pepper: to taste}}.
9. To serve, spoon the soup over bowls of {{cooked white rice: 3 cups}} (about 3/4 cup rice per serving).