Curried Chicken Soup

This delicious chicken soup has wonderful flavor of curry powder and other spices, along with tomatoes, apples, and diced vegetables.

Ingredients:

• 1 to 1 1/4 pounds boneless chicken breast or tenders
• 4 tablespoons butter
• 1 medium onion, diced, about 1 cup
• 1 carrot, diced
• 1 rib celery, diced
• 1/2 cup finely chopped green bell pepper
• 1 large Granny Smith apple, peeled, cored and diced
• 1/4 cup plus 1 tablespoon flour
• 1 teaspoon curry powder
• 1/2 teaspoon mace or nutmeg
• 1/2 teaspoon salt
• pepper to taste
• 4 cups chicken broth
• 1 can (14 1/2 ounces) diced tomatoes
• 2 teaspoons lime juice or lemon juice
• 1 to 2 tablespoons long grain rice, optional

Preparation:

Rinse chicken and pat dry; cut into small cubes. Melt butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. Sauté, stirring, until onion is tender, about 6 to 8 minutes. Stir in flour until well incorporated. Add remaining ingredients, except rice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes. If desired, add rice about 20 minutes before done.
Serves 6 to 8.

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