Chicken Mulligatawny Soup

INGREDIENTS

• 5 cups chicken broth
• 1 cup cooked chicken (chopped or cubed)
• 1 cup of tomatoes (chopped)
• 1 medium yellow onion (sliced)
• 1 medicum carrot (diced)
• 1 green bell pepper (chopped)
• 1 branch of celery (diced)
• 1 apple (peeled, cored & chopped); Pippin or Granny Smith works best
• 3 cloves of garlic (finely chopped)
• 3 sprigs of parsley (finely chopped)
• 2 tablespoon lemon juice
• 3 tablespoon butter
• 2 tablespoon flour
• 1 tablespoon curry powder (Indian or Japanese works best)
• 1/4 teaspoon nutmeg

DIRECTIONS

1. Melt butter
2. Add onion, carrot, pepper, celery, and apple and cook until tender (approx. 10 min)
3. Stir in flour
4. Add garlic powder, parlsey, nutmeg
5. Blend in chicken broth
6. Add chicken and tomatoes
7. Reduce heat and simmer for 10 minutes
8. Add lemon juice and serve hot

CHEF'S COMMENTS

This is one of my favorite soups for any time of the year, but it especially tastes good in the fall and winter seasons. Enjoy!