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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A good soup for a rainy day! Warms you straight down to the middle, especially with all the spice. :) Adapted from the Better Homes and Gardens New Cook Book Ingredients:
4 cups reduced-sodium chicken broth |
16 ounces chicken, cooked and cut into cubes |
1 (15 ounce) can tomato sauce |
1 cup apple, chopped |
1/4 cup onion, finely chopped |
1/4 cup carrot, chopped |
1/4 cup celery, chopped |
1/4 cup red bell pepper, chopped |
1 tablespoon dried parsley |
2 teaspoons lemon juice |
1 teaspoon sugar |
1 1/2 teaspoons curry powder |
1/8 teaspoon ground nutmeg |
1 dash salt |
1 dash pepper |
Directions:
1. Chop and cook chicken in a skillet, or dutch oven.
2. Combine broth, chicken, tomato sauce, apple, onion, carrot, celery, red bell pepper, parsley, lemon juice, curry powder, sugar, nutmeg, salt and pepper in a large saucepan.
3. Bring mixture to a boil, then reduce heat.
4. Cover with lid and simmer for 30 minutes, stirring occasionally.
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