Prep 15 mins
Cook 1 hr 30 mins
Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers.
- 2 tablespoons chicken fat (or butter with chicken bouillon)
- 2 tablespoons onions, chopped
- 1⁄4 cup carrot, sliced
- 1⁄4 cup celery, sliced
- 1 teaspoon green pepper, diced
- 1 large apple, cubed
- 1⁄2 cup chicken broth
- 1⁄4 cup all-purpose flour
- 3⁄4 cup canned tomato, cut up with juice
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1⁄4 teaspoon curry powder
- 3 1⁄2 cups chicken broth
- 1 cup cooked chicken, cubed
- Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
- Simmer 10-15 minutes or until vegetables are tender but not brown.
- Combine 1/2 C chicken broth with the flour and mix well.
- Add to vegetables, stirring constantly to blend.
- Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
- Blend; heat to boiling; reduce heat and simmer one hour.
- Add cubed, cooked chicken and simmer 5-10 minutes longer.
- Serve at once.
This recipe was wonderful. It was simple to make with most ingredients on hand and my family ate it up.
Tried this recipe on Sunday. I found it in my Main Line Classics II Cookbook. We enjoyed it, however if I make this kind of soup again, I think I will look for a recipe with more of the Indian spices, maybe Mulligatawny Soup. This was good and easy to put together (After sauteing the veggies and adding the flour and broth, I added that and everything else to my slow cooker and finished it that way) but I just thought it could have a little more flavor.