Chicken & Vegetable Broth
|Carrots||3 Medium, pared and sliced|
|Celery stalks||2 , sliced|
|Chicken broth||6 Cup (96 tbs) (Basic)|
|Diced cooked chicken||3 Cup (48 tbs) (From Basic Chicken Broth)|
|Onion||1 Large, chopped|
|Apple||1 , pared, quartered, cored and chopped|
|Curry powder||5 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Cook carrots and celery in 1 cup broth in a medium-size saucepan 20 minutes, or until tender. Add chicken; heat just until hot; cover; keep warm.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining chicken broth; heat to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the broth they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls; pass hot cooked rice and chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.