Ingredients
1 tablespoon olive oil
¼ cup onion, chopped
¼ cup sliced carrots
¼ cup celery, chopped
1 green or red pepper, diced
1 tart apple, diced
2 cups diced, cooked chicken breast
2 tbsp curry powder or 1/3 cup curry paste
½ tsp ground nutmeg
2 whole cloves
1 cup diced tomatoes, fresh or canned
1/3 cup raisins
1 or 2 sprigs parsley
5 cups chicken broth
2 to 3 tbsp cornstarch or flour
Salt and pepper to taste
Directions
In large soup pot sauté onions, carrots, celery, pepper, and apple in oil until soft and slightly browned.
Add chicken, curry powder or paste, and nutmeg; stir and cook a little more.
Add remaining ingredients, except cornstarch or flour, and simmer for 1 hour.
Add cornstarch or flour to ¼ cup water and mix well. Stir into soup until thickened.
Adjust with more seasoning if desired.
Cooked white or brown rice added to the soup is tasty and makes this into a good, hearty soup for a light supper.
About cooking chicken for soup recipes:
I like to cook the diced chicken breast (completely thawed, if previously frozen) in gently boiling water for about 10 to 15 minutes. The precise time depends on how finely diced it is. I try to skim off as much of the scum as possible as it cooks.
