Curried Chicken Soup

From: Diana Rattray

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.