Chicken Mulligatawny Soup

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 2 bay leaves
• 4 teaspoon yellow curry powder
• 1 1/4 pound boneless, skinless chicken thighs, trimmed of visible fat
• 2 cups  chicken stock
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1/4 cup uncooked basmati rice
• 2 tart apples, cored, peeled, and chopped
• 1/4   cup heavy whipping cream
• 1/4 cup plain yogurt for garnish
• 1 tablespoon minced chives for garnish

Directions

1. Warm the butter and olive oil over medium high heat in a large, heavy-bottomed 4 to 5 quart pot. Stir in the onions, celery, and carrots, and cook for 5 minutes, just until they begin to relax. Drop in the bay leaves, sprinkle in the curry powder, and stir until the vegetables are evenly coated.
2. Add the chicken thighs to the pot and turn them through the curry-coated vegetables. Pour in the stock and water, then season with the salt. Bring everything to a simmer, adjust the heat so it stays there, cover the pot, and cook for 20 minutes.
3. Lift the chicken out of the soup and set it on a cutting board until it is cool enough to handle. It should be cooked through; if it is not, put it back in the pot for another 5 minutes or so, until it is done.
4. Stir the rice and chopped apples into the soup. Bring it back to a simmer on high heat, then turn the heat down so the soup bubbles gently. Cover and cook for 15 minutes, or until the rice is tender.
5. While the rice and apples cook, pull the chicken into shreds and get rid of any tough pieces. When the rice and apples are ready, return the chicken to the pot and warm the soup for 5 minutes more. Stir in the cream.
6. Finish with yogurt and chives.