|Onion||1 Medium, sliced|
|Carrot||1 Medium, peeled and diced|
|Celery stalk||1 , diced|
|Cooked chicken pieces||1 Cup (16 tbs) (Bits)|
|Tart apple||1 Medium, cored, pared and sliced 1/4 inch thick|
|Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 Teaspoon|
|Canned tomatoes||1 Cup (16 tbs)|
|Chicken bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Milk/Half and half||3 Cup (48 tbs)|
Saute onions, carrots, celery, chicken, and apple in margarine in deep kettle or Dutch oven, stirring frequently, until onion is tender.
Stir in remaining ingredients, except milk or half-and-half.
Simmer covered, 1/2 hour or until tender.
Just before serving add milk or half-and-half; heat thoroughly, but do not boil.
May be made with skim milk and diet margarine.