Savory Curried Chicken, Wild Rice, and Apple Soup

Ingredients

• 2  apples cored chopped
• 3 tablespoons butter 
• 28 ounce canned tomatoes chopped canned
• 3 stalks celery finely chopped
• 8 cups chicken stock see 
• 4 cups meat from a rotisserie chicken cooked chopped
• 2 cups rice wild cooked
• 2 tablespoons madras curry powder 
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced to taste
• 1 cup golden raisins 
• 0.3 teaspoon ground pepper 
• 2 tablespoons juice of lemon 
• 0.5 cup mango chutney 
• 3 tablespoons olive oil 
• 2  onions finely chopped
• 8 servings salt and pepper to taste
• 0.5 cup slivered almonds 

Equipment

• bowl
• baking sheet
• oven
• pot
• dutch oven

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread almonds onto a baking sheet with edges.
3. Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl.
4. Add chicken and mango chutney to the bowl; stir.
5. Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes.
6. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
7. Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.