Recipe.....of....Curried Chicken Soup...

                               Curried chicken soup

·                        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.