Mulligatawny Soup

2 Tbs. olive oil (I used a bit less)
1 1/2 pounds boneless, skinless chicken breasts
2 carrots, peeled and chopped
1 green pepper, chopped
1 onion, chopped
1 stalk celery, chopped
1 granny smith apple, chopped
1/2 cup flour
2-3 tsp. curry powder (I used 2 1/2)
5 cups chicken broth
2 cups cooked rice (I only use brown rice)
cracked black pepper

Cook the veggies, apple, and chicken (if not cooked ahead) in olive oil for 12-15 min. on medium heat. Combine flour and curry powder in a small bowl. Add to the cooked veggies/apple, reduce heat to low and cook for 3-5 mins. This will get rid of the floury taste. Add the chicken broth, cover and simmer on low-medium for 30 - 40 mins. Stir occasionally. Add the rice during the last 15 mins. If you've cooked your chicken ahead, add it in with the rice. Stir in black pepper before serving.

Serves - 5 people

This soup is more like a stew, will warm you up on a cold night, and is very filling. I used a braeburn apple and Bill said the recipe at work used a much more "tart" variety. Hence, the granny smith reference.